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 ◽  
Nutritional Composition ◽  
Consumer Acceptance

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 Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 46 ◽  
Author(s):  
Adamina Duda ◽  
Julia Adamczak ◽  
Paulina Chełmińska ◽  
Justyna Juszkiewicz ◽  
Przemysław Kowalczewski
Keyword(s):  
Fatty Acids ◽  
Water Absorption ◽  
Principal Components ◽  
Food Production ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Components Analysis

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.

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

scholarly journals Sprouts and Needles of Norway Spruce (Picea abies (L.) Karst.) as Nordic Specialty—Consumer Acceptance, Stability of Nutrients, and Bioactivities during Storage

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4187
Author(s):  
Tuula Jyske ◽  
Eila Järvenpää ◽  
Susan Kunnas ◽  
Tytti Sarjala ◽  
Jan-Erik Raitanen ◽  
...  
Keyword(s):  
Picea Abies ◽  
Vitamin C ◽  
Norway Spruce ◽  
Nutritive Value ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Water Extraction ◽  
Raw Material ◽  
Production Scale

Developing shoots, i.e., sprouts, and older needles of Norway spruce (Picea abies (L.) Karst.) have traditionally been used for medicinal purposes due to the high content of vitamins and antioxidants. Currently, sprouts are available as, for example, superfood and supplements. However, end-product quality and nutritive value may decline in the value-chain from raw material sourcing to processing and storage. We studied (1) impacts of different drying and extraction methods on nutritional composition and antioxidative properties of sprouts and needles, (2) differences between sprouts and needles in nutritional composition and microbiological quality, and (3) production scale quality of the sprouts. Additionally, (4) sprout powder was applied in products (ice-cream and sorbet) and consumer acceptance was evaluated. According to our results, older needles have higher content of dry matter, energy, and calcium, but lower microbial quality than sprouts. Sprouts showed a higher concentration of vitamin C, magnesium, potassium, and phosphorus than older needles. Freeze-drying was the best drying method preserving the quality of both sprouts and needles, e.g., vitamin C content. The antioxidative activity of the sprout extracts were lower than that of needles. Ethanol-water extraction resulted in a higher content of active compounds in the extract than water extraction. Sensory evaluation of food products revealed that on average, 76% of consumers considered sprout-containing products very good or good, and a creamy product was preferred over a water-based sorbet.

scholarly journals Physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.) millet of Himachal Pradesh

2020 ◽  
Vol 11 (2) ◽  
pp. 56-61
Author(s):  
Shalini Devi ◽  
Rajni Modgil
Keyword(s):  
Cooking Quality ◽  
Nutritional Composition ◽  
Eleusine Coracana ◽  
Himachal Pradesh ◽  
Average Moisture Content ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
The Mean ◽  
Local Farmers

The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.

scholarly journals Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance

2019 ◽  
Vol 55 (1) ◽  
pp. 397-405
Author(s):  
Priscila F. Melo ◽  
Daneysa L. Kalschne ◽  
Rosana A. Silva‐Buzanello ◽  
Joana S. Amaral ◽  
Alex S. Torquato ◽  
...  
Keyword(s):  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Isoflavone Content ◽  
Cereal Bars

scholarly journals Variability in Nutritional Composition, Kernel Morphology and Cooking Quality of Selected Rice in Xingan Meng from Northeast China

2020 ◽  
Vol 189 ◽  
pp. 02024
Author(s):  
Hong Zhu ◽  
Ke-hong Liang ◽  
Ju Qiu ◽  
Jing Wang ◽  
Zhi-yuan Ji
Keyword(s):  
Nutritional Quality ◽  
Northeast China ◽  
Cooking Quality ◽  
Nutritional Composition ◽  
Width Ratio ◽  
Significant Difference ◽  
Length Width ◽  
Production Area ◽  
Kernel Morphology

Paddy rice cultivation expanded in Northeast China, and Xingan Meng of Inner Mongolia is an emerging area of rice production area. The goals of this study: i) to investigate varietal differences in levels of nutritional quality, kernel morphology and cooking quality and ii) to identify clusters of rice samples from Xingan Meng, northeast part of China. Research was conducted in Xingan Meng, China during the 2019 rice-growing season. The nutritional quality (energy, protein, carbohydrate, lipid, amylose, ash, Ca, Na, Fe, Zn, Mn), cooking quality (alkali spreading value, gel consistency) and kernel morphology (length, width, length width ratio, chalky rice percentage, chalky rice degree) were analysed. Significant difference were found across all traits. The largest variation was found for Mn, followed by Ca, Fe and Zn content. Four principal components were found that accounted for 95.14% of overall variability. Cluster analysis sorted the rice sample into four clusters based on nutritional quality, kernel morphology, and cooking quality. The findings of this study can support to demonstrate the quality of rice from Xingan Meng, northeast part of China.

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

2015 ◽  
Vol 66 (3) ◽  
pp. 266-274 ◽  
Author(s):  
L. Padalino ◽  
M. Mastromatteo ◽  
L. Lecce ◽  
S. Spinelli ◽  
A. Conte ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Nutritional Composition ◽  
Raw Material
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