scholarly journals Optimization of Dockounou Manufacturing Process Parameters

2014 ◽  
Vol 3 (1) ◽  
pp. 67
Author(s):  
Akoa Essoma Flore Edwige ◽  
Kra Kouassi Severin ◽  
Megnanou Rose-Monde ◽  
Kouadio Natia Joseph ◽  
Niamke Lamine Sebastien
Keyword(s):  
Food Security ◽  
Rice Flour ◽  
Cooking Time ◽  
Fermentation Time ◽  
Time Optimal ◽  
Optimal Values ◽  
Rice Flours ◽  
Process Factors ◽  
Better Than

<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature.</p> <p>The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.</p>

scholarly journals The Roles of Women in Food Security in South Merapi Slope Villages

2020 ◽  
Vol 16 (9) ◽  
pp. 1
Author(s):  
Hastuti Hastuti ◽  
Edi Widodo
Keyword(s):  
Food Security ◽  
Rural Areas ◽  
Cultural Conditions ◽  
Limited Food ◽  
Quality Of Food ◽  
Food Needs ◽  
Quantitative Descriptive ◽  
Household Incomes ◽  
Better Than

Economic conditions and poverty in rural areas have become problems in meeting the needs of food as the most basic needs/need. This problem can lead to food insecurity. This research aims to: (1) examine the characteristics of women; (2) study the obstacles faced by women in achieving food security; and (3) investigate women&#39;s efforts to achieve food security. The data were analyzed using quantitative descriptive technique by means of frequency tables. The livelihood diversification in Jetis Suruh was more visible than that in Bulus Lor. The fulfillment of individual food needs was related to economic, social, and cultural conditions. The year-round food needs of both villages indicated the need for food throughout the year. The need for food throughout the year in Bulus Lor was relatively better than that in Jetis Suruh. In general, food security in Bulus Lor was better than that in Jetis Suruh. Food security included the quantity and quality of food that met the standard of living of all family members. The availability of food in every household experienced dynamics at a certain time. When confronted with the limited food availability challenge, food for fathers was prioritized and this was dominant in both villages. Strategies to expand the diversification of businesses undertaken to increase household incomes included mobilizing all household members to go to work, borrowing money to make ends meet, saving money, reducing food, reducing the quality of food consumption, migrating jobs, and asking for help from family through friendship.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals Effect of fermentation media and time on physicochemical and sensory properties of soybean powders

Agro-Science ◽  
2021 ◽  
Vol 20 (2) ◽  
pp. 74-80
Author(s):  
F.U. Ugwuona ◽  
N.A. Obeta ◽  
I.S. Asogwa ◽  
T.R. Sabo
Keyword(s):  
Continuous Fermentation ◽  
Sensory Properties ◽  
Soy Flour ◽  
Neutral Medium ◽  
Fermentation Time ◽  
Neutral Water ◽  
Soy Powder ◽  
Fermentation Media ◽  
Better Than

Fermentation improves quality of food, and is exploited in processing soymilk powder. Unfortunately, there is no unified fermentation procedure for producing powdered soymilk in Nigeria. A fermentation condition to produce high nutritional and most acceptable powdered soymilk is ideal for Nigerians. This study evaluated the effect fermentation media and time on physicochemical and sensory properties of powdered soymilk. Seven batches (600 g each) of soybean seeds were fermented, the first three in neutral water, sample A for 4 h, B for 16 h in the same water, and C for 16 h but changing the water every 4 h. The next two were fermented in alkaline solution for 16 h, D in the same water, and E with changing the water every 4 h. The last two were fermented for 16 h in acidic solution, Fin the same solution and G with changing the water every 4 h. The beans were processed into cooked soy flour and analyzed for physicochemical and sensory properties. Fermentation enhanced better quality than soaking; fermentation time and medium pH significantly (p < 0.05) induced variations in quality of the powder. Soaking produced soy powder with highest carbohydrate (44.47 %) and fibre (1.355%) but significantly (p < 0.05) low in protein, minerals and crude fat. Continuous 16-h fermentation in the same medium produced soy powders with lowestphytochemical contents. Soaked (4 h) soybean in neutral water (A) produced powder with 39.50% protein, 44.47% carbohydrates, 1.35% fibre, 5.58% fat and 2.75% ash while continuous fermentation for 16 h in the same water produced powder (B) with 42.47% protein, 41.71% carbohydrate, 1.22% fibre, 5.81% fat and 2.42% ash. Continuous 16-h fermentation was better than changing the medium; and neutral medium was better than acidic and alkaline medium. All the soy powder high sensory scores (≥ 5) and were acceptable to the panelists. Thus, 16-h continuous fermentation in neutral medium was more cost effective and produced soybean powder of better quality than fermenting in alkaline and acidic media. Key words: fermentation time, quality, soaking media, soybean powders

Fermentation Performance and Flavor Characteristics of Corn Wine

2012 ◽  
Vol 524-527 ◽  
pp. 2172-2179 ◽  
Author(s):  
Fa Dong Qiao ◽  
Ming Xia Zhang ◽  
Xiu Fang Wu
Keyword(s):  
Volatile Compounds ◽  
Sugar Content ◽  
Fermentation Performance ◽  
Total Peak Area ◽  
Fermentation Time ◽  
Glutinous Rice ◽  
Fermented Product ◽  
Rhizopus Sp ◽  
Better Than

In this paper, corn grits, glutinous rice and grits and glutinous rice mixture were fermented with Angel Rhizopus Sp. Results showed that the fermentation performance of glutinous rice was better than that of the grits, but it was similar to that of grits and glutinous rice mixture (6:4). Fermentation time had an effect on the flavor quality of the fermented product. At 28°C, the ratio of producing acidity began to slow down at 24 h while reducing sugar content continuously increased till 60 h. At 40~48 h, the flavor of the fermented product tasted best. By using HP-SPME-GC/MS, 24 kinds of volatile compounds from the products fermented for 48h were identified, among them there were 12 kinds of alkane, 2 kinds of alkene, 4 kinds of alcohols, 1 kind of acids, 4 kinds of esters and 1 kind of ketone respectively, 3-methyl-1-butanol, ethanol and tetradecane, as the main volatile compounds in 3 kinds of fermented products,, accounted for over 80% the total peak area. Alcohols, acids, esters and ketone are the main compounds to form the special flavor of rice wine.

scholarly journals Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits

2018 ◽  
Vol 10 (3) ◽  
pp. 16
Author(s):  
Takeshi Nagai ◽  
Norihisa Kai ◽  
Yasuhiro Tanoue ◽  
Nobutaka Suzuki
Keyword(s):  
Rice Flour ◽  
Rice Cultivars ◽  
Wild Type ◽  
Damaged Starch ◽  
Market Shares ◽  
Glutinous Rice ◽  
Rice Flours ◽  
Specific Volumes ◽  
Made In

To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated in consideration of moisture contents of rice flours. Except for Akitakomachi flour, breads largely expanded, although loaves volumes did not amount to that on bread made from bread flour and commercially available baker’s dried yeast. It was observed correlation between the amount of water and amylose contents of rice flours with R2 = 0.703. It suggested that the amount of water added in dough might estimate from amylose contents of rice flours. Specific volumes of these loaves were low compared with that made from bread flour. However, by sensory analysis, breads made from Hinohikari and Haenuki flours had total points closest to that made from bread flour: it could produce high quality of breads using Hinohikari and Haenuki flours and yeast isolated from pear Red Bartlett fruits.

scholarly journals Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Hyeji Lim ◽  
Sujin Oh ◽  
Misook Kim
Keyword(s):  
Leuconostoc Mesenteroides ◽  
Titratable Acidity ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Potato Flour ◽  
Cooking Properties ◽  
Control Product ◽  
Starch Retrogradation ◽  
Rice Flours ◽  
Better Than

To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

scholarly journals Studies on the effect of brown rice and maize flour on the quality of bread

2012 ◽  
Vol 9 (2) ◽  
pp. 297-304 ◽  
Author(s):  
MZ Islam ◽  
M Shams Ud-Din ◽  
MA Haque
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Bread Volume ◽  
Total Carbohydrates ◽  
Brown Rice Flour ◽  
Rice Flours ◽  
Wheat Flours

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of   bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The   bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize   and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown   rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize   and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads   prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb   texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing   added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar   2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable   flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour.   DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044   J. Bangladesh Agril. Univ. 9(2): 297–304, 2011

scholarly journals Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2408
Author(s):  
Xiaoqing Xiong ◽  
Chong Liu ◽  
Xueling Zheng
Keyword(s):  
Breaking Strength ◽  
Tensile Force ◽  
Titratable Acidity ◽  
Cooking Time ◽  
Porous Structures ◽  
Fermentation Time ◽  
Total Titratable Acidity ◽  
Long Time ◽  
Fermentation Technology

Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38–4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.

scholarly journals Pengaruh Pemberian MP-ASI Campuran Tepung Pisang Awak dan Beras Serta Kecambah Kedelai Terhadap Asupan Zat Gizi Bayi

2018 ◽  
Vol 1 (1) ◽  
pp. 189-196
Author(s):  
Jumirah Jumirah ◽  
Albiner Siagian ◽  
Zulhaida Lubis ◽  
Posman Sibuea
Keyword(s):  
Complementary Feeding ◽  
Rice Flour ◽  
Control Group ◽  
Soybean Flour ◽  
Iron Intake ◽  
Nutrient Intakes ◽  
High Prevalence ◽  
Equivalent Control ◽  
Rice Flours

The high prevalence of malnutrition in infancy until the age of two years relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger nutrient insufficient intake in infants. This research aimed to know the influence of the giving of the complementary feeding mixed of flour awak banana and rice and soy bean sprout against the nutrients intake of infants. The study design was quasy experimental non-equivalent control group, with a number of samples were divided into three groups: the first group given complementary feeding mix awak banana and rice flours, the second group was given complementary feeding mix awak banana, rice and sprouts soy flours, and groups third as a control, each consisting of 25 infants aged 6-9 months. The intervention was conducted for 3 months and data consumption is measured using a 24-hour food recall. Data analyzed using Anova test. The results showed generally granting complementary feeding mixed awak banana and rice and soybean sprouts flours can increase the nutrients intake of babies during the intervention. These two types of complementary feeding can increase energy and protein babies intake, but complementary feeding mixed of awak banana, rice and soy sprouts flours can increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flours can increase iron intake. In conclusion, the mixed of awak banana and rice and soybean sprouts flours can be made ascomplementary feeding alternative to improve the nutritional intake of infants. The high prevalence of malnutrition in infants under two years of age relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger insufficient nutrient intakes of infants. This research aimed to determine the effects of complementary feeding mixed of of awak banana, rice, and sprouted soybean flouron nutrient intakes of infants. The study employed quasi experimental non-equivalent control group design. Samples were divided into three groups; the first group was given complementary feeding mixed of awak banana and rice flour. The second group was given complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour. The last group was served as control. Each group consisted of 25 infants aged 6-9 months. The study was conducted for 3 months. Data were measured using a 24-hour food recall and analyzed using Anova test. The results showed that complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour could increase the nutrient intakes of infants during the intervention. The two ways of complementary feeding could increase energy and protein of babies. Complementary feeding mixed of awak banana, rice, and sprouted soybean flour could increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flour can increase iron intake. In conclusion, the mixture of awak banana, rice, and sprouted soybean flour could be as alternative way of complementary feeding to improve the nutritient intakes of infants.

Kepuasan Masyarakat Terhadap Pelayanan Kelurahan Setelah Pemekaran Di Tangerang Selatan

Liquidity ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 151-159
Author(s):  
Pitri Yandri
Keyword(s):  
Public Perception ◽  
Service Personnel ◽  
Urban Services ◽  
Hospitality Workers ◽  
Care Workers ◽  
Before And After ◽  
Cartesian Diagram ◽  
Better Than

The purpose of this study is (1) to analyze public perception on urban services before and after the expansion of the region, (2) analyze the level of people's satisfaction with urban services, and (3) analyze the determinants of the variables that determine what level of people's satisfaction urban services. This study concluded that first, after the expansion, the quality of urban services in South Tangerang City is better than before. Secondly, however, public satisfaction with the services only reached 48.53% (poor scale). Third, by using a Cartesian Diagram, the second priority that must be addressed are: (1) clarity of service personnel, (2) the discipline of service personnel, (3) responsibility for care workers; (4) the speed of service, (5) the ability of officers services, (6) obtain justice services, and (7) the courtesy and hospitality workers.

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