Organoleptic and Nutritional Evaluation of Value Added Noodles from Amaranth Seed Flour

2020 ◽  
pp. 39-47
Author(s):  
Priyanshu Tripathi ◽  
Renu Mogra
Keyword(s):  
Nutritional Value ◽  
Nutritive Value ◽  
Value Added ◽  
Protein Product ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Amaranth Grain ◽  
Amaranth Seed ◽  
Amaranth Flour

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals.  Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

scholarly journals Development of technology for macaroni products based on flour of grain crops and ion-zoned water

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 51-60
Author(s):  
Meruyet Baiysbayeva ◽  
Galiya Iskakova ◽  
Assel Izembayeva ◽  
Nurgul Batyrbayeva ◽  
Fatima Dikhanbayeva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Ion Concentration ◽  
Corn Flour ◽  
Biological Value ◽  
Concentration Of Ions ◽  
Amaranth Flour ◽  
Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Quality of Value Added Goat Meat Spread Enriched with Honey

2021 ◽  
Author(s):  
M. Raziuddin ◽  
R. Narendra Babu ◽  
V. Appa Rao ◽  
S. Ramesh ◽  
R. Karunakaran
Keyword(s):  
Chemical Properties ◽  
Value Added ◽  
Quality Analysis ◽  
Small Scale ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

scholarly journals Quality and Drying Kinetics of Moringa (Moringa oleifera Lam.) Seed Flour After Drying Process

2020 ◽  
Vol 8 (2) ◽  
pp. 380
Author(s):  
Francisco Marto De Souza ◽  
Emmanuel Moreira Pereira ◽  
Jackson Silva Nóbrega ◽  
Rosilene Agra Da Silva ◽  
Adriana Da Silva Santos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Drying Process ◽  
Constant Weight ◽  
Seed Flour ◽  
Peleg Model ◽  
Different Temperatures ◽  
Kinetics Of ◽  
Best Fit ◽  
Moringa Oleifera Lam

The moringa presents great nutritional value thanks to its bioactive compounds, providing many benefits to human health. Therefore, this plant has been studied with the aim of being used as a food fortifier. The objective of this work was to describe the technological process in the production of moringa seed flour at different temperatures through numerical and analytical solutions and assess its final chemical quality. Moringa pods were obtained in experimental area and were treated by removing their seeds. A drying process was performed at different temperatures (40, 50, 60 °C) with progressive weighing on a semi-analytical scale until constant weight which was obtained after 2 hours of drying. The flour was obtained with the use of a knife mill. Empirical models of Lewis, Herdenson and Pabis, Peleg and Page were used to describe the dehydration curve of moringa seeds. Protein, lipid, carbohydrate, ash and moisture contents were determined in the flours obtained at different temperatures. We verified that best fit model was Page’s, representing the best coefficients of determination and chi-squares. The Peleg model showed incoherent behavior, indicating that it is not ideal for simulating the drying process of moringa seeds at the studied temperatures. The temperature influenced the quality of the flour. The flour obtained at a temperature of 40 °C showed the best percentages of protein, ash, moisture and carbohydrates. For the lipid content, the best flour results was obtained at temperatures of 50 and 60 °C.

scholarly journals Preparation of Low-Cost Value-Added Indian Desserts

2021 ◽  
Vol 9 (9) ◽  
pp. 770-780
Author(s):  
Mausam Kumari
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Low Cost ◽  
Value Added ◽  
Potato Flour ◽  
Barley Flour ◽  
Seed Flour ◽  
Amaranth Seed ◽  
Sweet Potato Flour ◽  
The Cost

Abstract: The inter-relationships between poverty and nutrition are well known; poverty restricts access to food required to meet daily requirements or ensure dietary diversity and thus leads to malnutrition, while malnutrition can adversely affect educational and economic attainments, thus perpetuating poverty. Locally available foods which contains various nutrients like carbohydrates, proteins, essential amino acids (lysine, metheonine, valine etc.), “Preparation of Low Cost Value Added Indian Desserts (Pancake)”. with the objectives to determine the nutrient composition of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour and acceptability of value added prepared products by the incorporation of malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) respectively, and “Pancake” was served as treatment T1 (30g malted wheat flour,20g malted barley flour,20g sweet potato flour,20g carrot flour,10g puffed amaranth seed flour), T2 (25g malted wheat flour,20g malted barley flour,30 g sweet potato flour,15g carrot flour,10g puffed amaranth seed flour) and T3 (20g malted wheat flour,20g malted barley flour,40g sweet potato flour,10g carrot flour,10g puffed amaranth seed flour) without incorporation of “malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the different chemical analysis procedure; data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Pancake” incorporation level of treatment T2 (25g malted wheat flour, 20g malted barley flour, 30g sweet potato flour,15g carrot flour, 10g puffed amaranth seed flour) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Pancake) ranged between Rs 8.9 to Rs 11.45. Nutrient analysis of the products showed an increase in energy, protein, fat, carbohydrate, calcium and iron content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating malted wheat flour, malted barley flour, puffed amaranth seed flour, sweet potato flour, carrot flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content. These food products are beneficial for malnourished children. Keywords: Malted Wheat, Malted Barley, Puffed Amaranth seed, Sweet Potato, Carrot, Pancake, amino acid.

scholarly journals Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review

2021 ◽  
Vol 10 (10) ◽  
pp. 163-175
Author(s):  
Pragya Mishra H. G. Prakash ◽  
Suman Devi SeemaSonkar ◽  
Shweta Yadav H. C. Singh ◽  
D. R. Singh
Keyword(s):  
Nutritive Value ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Negative Effect ◽  
Processing Techniques ◽  
Agriculture And Food ◽  
Modern Era ◽  
Value Added Products

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

scholarly journals Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Surendra Kumar Patel ◽  
M A Khan ◽  
Gajendra Kumar Rana ◽  
Mayank Mehra
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
High Ratio ◽  
Soy Flour ◽  
Food Science ◽  
Snack Food ◽  
Formulation Development ◽  
Crude Fibre ◽  
Overall Acceptability

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

scholarly journals Use of non-traditional types of plant raw materials for food production within the framework of food security

2020 ◽  
Vol 222 ◽  
pp. 06027
Author(s):  
Ekaterina Pastushkova ◽  
Ekaterina Kryukova ◽  
Alexsandr Arisov ◽  
Vladislav Tiunov ◽  
Larisa Kokoreva
Keyword(s):  
Food Security ◽  
Raw Materials ◽  
Coconut Milk ◽  
Plant Raw Materials ◽  
Seed Flour ◽  
Amaranth Seed ◽  
Confectionery Products ◽  
Relevant Topic ◽  
Unique Chemical

Improving food security and quality of life is directly related to providing the population with high-quality products, including functional ones, that help to restore and maintain their nutritional status. The use of plant raw materials as a prescription component in the production of confectionery remains a poorly studied and relevant topic. The use of non-traditional types of plant grain raw materials, including amaranth seeds, in the confectionery industry is due to the high nutritional value and unique chemical composition [1]. This article discusses the possibility of using amaranth seed flour and coconut milk in the recipe of flour confectionery products. Optimal amounts of incorporation of amaranth seed flour and coconut milk in the cookie recipe have been developed. The cookie was evaluated by commodity research, regulated indicators were established, and its biological value was determined.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

2019 ◽  
Vol 81 (3) ◽  
pp. 111-117
Author(s):  
G. K. Iskakova ◽  
B. A. Iztaev ◽  
G. O. Magomedov ◽  
G. A. Umirzakova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Biologically Active ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
New Varieties ◽  
Amaranth Flour ◽  
Vegetable Raw Materials

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

Sign in / Sign up

Export Citation Format

Share Document