scholarly journals Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran

2013 ◽  
Vol 04 (09) ◽  
pp. 43-48 ◽  
Author(s):  
Michael O. Ameh ◽  
Dick I. Gernah ◽  
Bibiana D. Igbabul
Keyword(s):  
Sensory Evaluation ◽  
Rice Bran ◽  
Wheat Bread ◽  
Physico Chemical

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

Evaluation of tendering effect from date seed extract (P. dactalytera) in knuckle part meat

2021 ◽  
Vol 6 (1) ◽  
pp. 23-26
Author(s):  
Maryana Mohamad Nor ◽  
Lukman Ismail ◽  
Siti Nuurul Huda Mohammad Azmin ◽  
Ikhmal Hisham Abdul Halim
Keyword(s):  
Sensory Evaluation ◽  
Aqueous Extract ◽  
Animal Feed ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Positive Control ◽  
Date Seed ◽  
Physico Chemical ◽  
Cooked Meat

Phoenic dactylifera (date) is a species of flowering plants in the family of Arecaceae. Date seeds are considered as a waste from many processing that produced plants pitted date, confectionery date syrup and date itself. Currently, the seeds are used mainly for animal feed in the cattle and chicken industry. In 2004, about 863,000 tonnes of date seeds are produced out of 6.9 million tonnes date. Tenderness is the major concern that affecting consumer acceptance of beef in meat industry. This study was carried out in order to investigate the effects of the bioactive compound extracted from date seed as a tenderizing agent in meat. Extraction of date seeds used a different method of extraction (Soxhlet and Maceration). The application of extracted on knuckle part of beef were performed and papain was used as a positive control and followed by the sensory evaluation. The analysis of cooked meat was performed in order to analyze the physico-chemical properties of date seeds extract. The result from the study revealed that the aqueous extract (maceration techniques) gave the best percentage of the total yield recovery with 28.44%. The physico-chemical properties of cooked meat showed the reducing of pH value after cooking. Meanwhile for the cooking yield, result showed that almost 86% of water losses during cooking for aqueous extract and positive control and 96% for negative control. According to the sensory evaluation of the cooked meat, scoring test and hedonic test were performed using One Way Anova. The result for texture is 6.10±2.1, juiceness is 5.87±1.76 and taste is 6.80±1.34. All attributes have no significant different at p <0.05 between aqueos extract, and positive control. A general acceptance shows that no significant different between aqueos extract (6.50±2.0) and positive control (7.13±1.98). The result suggested that the tenderization effect of date seed improved the textural properties of knuckle part meat and have potential for tenderization purpose in food industry.

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

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