scholarly journals Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

2014 ◽  
Vol 8 (6) ◽  
pp. 351-355 ◽  
Author(s):  
U. L. Nwosu, ◽  
C. U. Elochukwu, ◽  
C. O. Onwurah,
Keyword(s):  
Sensory Quality ◽  
Physical Characteristics ◽  
Bean Flour ◽  
Flour Blends

scholarly journals FORMULASI DAGING KEONG SAWAH DAN TEPUNG PORANG TERHADAP MUTU FISIK DAN SENSORIS BAKSO

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 549
Author(s):  
Dewa Nyoman Adi Paramartha ◽  
Yeni Sulastri ◽  
Rucitra Widyasari ◽  
Zainuri Zainuri
Keyword(s):  
Sensory Quality ◽  
Block Design ◽  
Physical Characteristics ◽  
Quality Data ◽  
Physical Quality ◽  
Sensory Acceptance ◽  
Randomized Block Design ◽  
Level Of Significance

ABSTRACT   The aim of this study was to examine the formulation of meat snail and porang flour on physical characteristics and sensory acceptance of the meatballs. The design used in this study was a Randomized Block Design (RBD) with 2 treatments, namely the concentration of meat snails and the concentration of porang flour in making meatballs. The treatment of meat snail concentration is 0%, 20%, 40% and 60% while for porang flour concentration is 0% and 0.3%. Each experiment was repeated 3 times so that there would be 24 units of trial units. Physical and sensory quality data obtained were analyzed using SPSS with a 5% BNJ level of significance. Concentration of meat snail has significant effect on physical quality (texture, color (L, a and b)) and sensory quality (color and hedonic texture. Porang flour concentration significantly influences physical quality (colors L and b). Interaction of treatment between the concentration of meat snail and the concentration of porang flour significantly affected physical quality (colors a and b) and the sensory quality of texture hedonically. Treatment of 20% meat snail concentration with the addition of porang flour 0.3% is the best treatment. Physical quality values are best treated for texture 3.38 N, color L 42.46, color a 2.92 and color b 16.31. Sensory quality values are best treated for color is rather like and texture likes.   Keyword : meatballs, porang flour, meat snail   ABSTRAK   Tujuan dari penelitian ini adalah untuk mengkaji formulasi penggunaan daging keong sawah dan tepung porang terhadap mutu fisik dan sensoris bakso. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu konsentrasi daging keong sawah dan konsentrasi tepung porang pada pembuatan bakso. Perlakuan konsentrasi daging keong sawah yaitu 0%, 20%, 40% dan 60% sedangkan untuk konsentrasi tepung porang yaitu 0% dan 0,3%. Masing-masing percobaan diulangi sebanyak 3 kali sehingga diperoleh satuan percobaan sebanyak 24 unit percobaan. Data mutu fisik dan sensoris yang diperoleh dianalisa menggunakan SPSS dengan taraf nyata BNJ 5%. Konsentrasi daging keong sawah berpengaruh nyata terhadap mutu fisik (tekstur, warna (L, a dan b)), dan mutu sensoris (warna dan tekstur secara hedonik). Konsentrasi tepung porang berpengaruh nyata terhadap mutu fisik (warna L dan b). Interaksi perlakuan antara konsentrasi daging keong sawah dan konsentrasi tepung porang berpengaruh nyata terhadap mutu fisik (warna a dan b) dan mutu sensoris tekstur secara hedonik. Perlakuan konsentrasi daging keong sawah 20% dengan penambahan tepung porang 0,3% merupakan perlakuan yang terbaik. Nilai mutu fisik diperlakuan terbaik untuk tekstur 3,38 N, warna L 42,46, warna a 2,92 dan warna b 16,31. Nilai mutu sensoris diperlakuan terbaik untuk warna agak suka dan tekstur suka.   Kata Kunci : bakso, daging keong sawah, tepung porang

scholarly journals Experiments with visible and invisible materials: designing and building an ambiance

2019 ◽  
Vol 64 ◽  
pp. 02008
Author(s):  
Céline Drozd ◽  
Virginie Meunier ◽  
Antoine Mabire
Keyword(s):  
Design Process ◽  
Graduate School ◽  
Architectural Design ◽  
Sensory Quality ◽  
Building Materials ◽  
Sensory Experience ◽  
Physical Characteristics ◽  
Materials Used ◽  
The Way

This article relies on a workshop called “materials of ambiances” that is taking place at the Graduate School of Architecture of Nantes. It aims for the students to question the qualities of ambiances within spaces with an approach through the concept of material, making them aware of invisible materials (ambiances) from the manipulation of visible materials (building materials). The experimentation with materials holds a significant place: the students are asked to build an ambiance device to create a sensory experience in order to highlight every sensory quality of a material capable of producing an ambiance. The materials used for this experiment are mostly from fields beyond architecture as to think of potential misappropriations. It is about making sure that the student tests by himself the materials and recreates the connection between data from the experiment, and the physical characteristics given by the manufacturers and industrialists. The pedagogical experience that we present aims at creating within students an interest for the built material, to develop ambiance intentions to qualify projected spaces, which are not always measurable but always noticeable. This article proposes to turn back to the way the qualities of ambiances are felt, the misappropriations of materials are perceived, as well as the perspectives on the evolution of the architectural design process. This contribution is illustrated by an ambiance device whose the name is “Cosmic dream” built in 2018/2019 by Marilou Bach, Hugo Falaise, Carole Lyssandre and Charlotte Say.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 ◽  
Vol 8 (2) ◽  
pp. 860-871 ◽  
Author(s):  
Carlo G. Rizzello ◽  
Michela Verni ◽  
Hanna Koivula ◽  
Marco Montemurro ◽  
Laila Seppa ◽  
...  
Keyword(s):  
Faba Bean ◽  
Protein Fraction ◽  
Food Industry ◽  
Sensory Quality ◽  
Bean Flour

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction.

scholarly journals Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Shewangzaw Addisu Mekuria ◽  
John N. Kinyuru ◽  
Beatrice Kiage Mokua ◽  
Mesfin Wogayehu Tenagashaw
Keyword(s):  
Apis Mellifera ◽  
Sensory Quality ◽  
Nutritional Composition ◽  
Complementary Foods ◽  
Dietary Allowance ◽  
Nutritional Needs ◽  
Sensory Analyses ◽  
Flour Blends ◽  
Honey Bee Larvae

Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods.

scholarly journals In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

2021 ◽  
pp. 66-75
Author(s):  
T. M. Ukeyima ◽  
I. A. Akor ◽  
B. Kyenge
Keyword(s):  
Sensory Quality ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
In Vitro Protein Digestibility ◽  
Breakfast Cereals ◽  
Flour Blends ◽  
Vitro Protein

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal.  Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.

scholarly journals The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea arabica) Agam Regency

2019 ◽  
Vol 3 (2) ◽  
pp. 189-201
Author(s):  
Rince Alfia Fadri ◽  
Kesuma Sayuti ◽  
Novizar Nazir ◽  
Irfan Suliansyah
Keyword(s):  
Water Content ◽  
Sensory Quality ◽  
Physical Characteristics ◽  
Effect Of Temperature ◽  
Arabica Coffee ◽  
Randomized Design ◽  
Two Factors ◽  
Color Value ◽  
Different Color

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

2006 ◽  
Vol 86 (14) ◽  
pp. 2477-2484 ◽  
Author(s):  
Cecilia Pérez-Navarrete ◽  
Rolando González ◽  
Luis Chel-Guerrero ◽  
David Betancur-Ancona
Keyword(s):  
Nutritional Quality ◽  
Lima Bean ◽  
Bean Flour ◽  
Flour Blends
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