Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical,Sensory and Microbial Quality of Fura Powder

This study was carried out to determine the effect of firm ripe plantain fruit flour addition on the chemical, sensory and microbial quality of fura powder. Millet flour was supplemented with plantain flour at substitution levels of 0, 10, 20, 30 and 40 to obtain fura powder. The chemical composition, sensory properties and microbial quality were determined using standard methods of analysis. Addition of firm ripe plantain fruit flour significantly (p < 0.05) increased vitamin A, vitamin C, potassium, fibre and soluble solids (°Brix) levels of plantain-fura with the increasing level of plantain flour substitution. Fat content decreased from 6.0% to 3.0% with increased levels of plantain fruit flour addition. Similar trend was observed in protein content as it decreased from 13.0% to 10.0%. Microbial analysis results during three months of storage showed significant (p > 0.05) decrease in the microbial population with the increasing level of plantain flour addition. The results showed that blending of firm ripe plantain flour with millet flour would produce fura that is shelf stable, rich in natural anti-oxidant vitamins and safe for consumption.     

Physical,Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h. It was then dried, pounded and sieved through 0.25 mm sieve. The fermented unripe plantain flour was then blended with wheat flour in the ratios of (wheat:fermented unripe plantain) 100:0; 90:10; 80:20; 70:30; and 60:40. Bread was produced from the flour blends using the straight dough method. Loaf weight and volume decreased significantly (p < 0.05) with increasing levels of plantain flour inclusion. Sensory evaluation of the flour samples revealed significant differences in the ratings for crumb colour and texture between 100% wheat flour (100:0) and 60% wheat-40% fermented unripe plantain flour (60:40) bread but no significant difference was observed between all bread samples with respect to crust colour, taste, aroma and overall acceptability. The sensory scores showed that all the bread samples were acceptable. Microbiological analysis (total viable count) revealed that all the bread samples were free of microorganisms for up to four days after production.     

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

Autochthonous lactic acid bacteria from emmer flour were screened based on the kinetic of acidification and used to ferment beverages containing emmer flour, emmer gelatinized flour, and emmer malt at percentages ranging 5-30% (wt/wt). Preliminarily, the concentration of raw flour and malt was selected based on sensory analysis. Different protocols were set up for the manufacture of four different beverages which used Lactobacillus plantarum 6E as the starter. Emmer beverages were mainly differentiated based on the concentration of organic acids, carbohydrates, amino acids, dietary fibers, vitamins, antioxidant and phytase activities, and volatiles and sensory profiles. Wheat flour bread was used as the control to determine the hydrolysis index (HI = 100), as an indirect estimation of the glycemic index. The beverage made with 30% (wt/wt) of gelatinized flour showed an HI of 56%, its viscosity was improved by using an EPS-producing strain and it allowed the survival of the potential probiotic Lactobacillus rhamnosus SP1 at cell density of ca. 5 × 10⁸ cfu/ml throughout storage at 4 °C. Among the exploited biotechnological options, this latter beverage could be considered as a promising novel functional food.     

Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling)

The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). The cassava flour was added to maize flour at the level of 5%, 10%, 15%, 20%, 25% and 30% (w/w), respectively. The bulk density and water holding capacity of maize/cassava flour mixes ranged from 0.77–0.83 g/cm³ and 1.91–2.05 g/g, respectively, while those of 100% maize flour were 0.84 g/cm³ and 2.09 g/g, respectively. There were variations in the pasting properties of maize/cassava flour mixes including the pasting temperature (75.4–78.8°C), peak viscosity (112.1–170.0 RVU), breakdown viscosity (38.4–53.7 RVU) and final viscosity (132.1–142.2 RVU), while those of 100% maize flour were 74.6°C, 108.1 RVU, 38.1 RVU and 148.3 RVU, respectively. The colour characteristics of tuwo prepared from maize/cassava flour mixes showed an increase in the colour lightness, L*-value (68.6–71.8) and chroma, C-value (9.4–11.4) while tuwo from 100% maize flour gave 67.7 and 9.1, respectively. The cohesiveness indexes (15.4–24.2%) of tuwo from maize/cassava flour mixes increased with an increase in the quantity of cassava flour in the mix while that from 100% maize flour was 15.2%. The softness indexes (17.5–18.4°mm) of tuwo from the mixes were also higher than that from 100% maize flour (17.4°mm). The sensory quality rating of tuwo from maize/cassava flour mixes showed that tuwo from 25% cassava flour inclusion was the highest in terms of texture (hand-mouldability), taste and overall acceptability while that from 30% cassava flour inclusion was the highest in terms of colour.     

STUDIES ON PRESERVATION OF SUGARCANE JUICE

ABSTRACT

The variety CoP 92226 was selected for preparing sugarcane juice beverage on the basis of yield and sensory attributes from eight promising varieties of sugarcane. Sugarcane juice beverage samples were prepared by pasteurizing the sugarcane juice at 70°C for 10 minutes and adding citric acid (40 mg/100 ml), ascorbic acid (40 mg/100 ml) and potassium metabisulphite (150 ppm). Samples of sugarcane juice beverage were stored at room (30±5°C) and refrigeration (4±2°C) temperature in pre-sterilized glass bottles and analyzed for physico-chemical, microbiological and sensory attributes at every 15 days interval for 90 days. The pH, total soluble solids and total sugars decreased, whereas, titratable acidity and reducing sugars increased significantly (P<0.01) during storage. An appreciable increase in total plate counts and yeast and mold counts were observed, however, no coliforms, were detected in sugarcane juice beverage during storage. The changes in different attributes were significantly (P<0.01) higher at room temperature as compared to refrigeration temperature. The sugarcane juice beverage having citric acid and potassium metabisulphite showed minimum changes in sensory qualities during storage, both at room and refrigeration temperature. An acceptable quality beverage of sugarcane juice with satisfactory storage stability for 90 days at room as well as refrigeration temperature could be prepared.     

Whey protein hydrolysate: Functional properties,nutritional quality and utilization in beverage formulation

The objective of the study was to analyze the functional and nutritional properties of enzymatically hydrolyzed whey protein concentrate (WPC) and to formulate a beverage mix. WPC hydrolysates were produced using fungal protease and papain, at time intervals of 20, 40 and 60 min and were analyzed for proximate composition and functional properties. A beverage was formulated with hydrolyzed WPC, skim milk powder, cocoa, liquid glucose, sugar and vegetable fat and analyzed for physicochemical properties, sensory attributes and keeping quality. Results revealed that the protein content of WPC was 75.6% and decreased slightly on enzyme treatment (69.6%). The water absorption capacity of WPC was 10 ml/100 g and increased in enzyme treated samples from 16 to 34 ml/100 g with increase in the time of hydrolysis. Emulsion capacity (45 ml of oil/g of control WPC) showed a decreasing trend with increasing time of hydrolysis. Enzyme treatment slightly increased the foam capacity in three samples but lowered foam stability in all. The gel filtration pattern of enzyme treated samples showed an increase in low molecular weight fractions. The amino acid profile showed higher content of methionine in samples treated with enzymes, compared to the control. The in vitro protein digestibility of untreated WPC was 25% and increased in all treated samples to varying degrees (69–70%). Formulated beverage had 52% protein, 10% fat and 6.6% ash. There were no significant differences in the sensory attributes of formulated and commercial beverage. The formulated beverage could be stored well in a PET container for 30 days.     

Rheology and baking potential of wheat/plantain composite flour

The possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour. With increasing levels of supplementation with plantain the water absorption capacity and dough development time of the composite flour decreased. However, the mixing tolerance time increased and the mixing quality decreased. It was found that the baking quality decreased with increasing level of supplementation and when unblanched plantain flour was used. The blend with 100 g kg^?1 blanched plantain and 900 g kg^?1 wheat flour was found to be internally and externally better than other blends and the bread was of acceptable quality.     

枸杞果醋饮料的配方优化及品质分析

以枸杞为原料制备枸杞汁、枸杞醋,并添加白砂糖及菊花提取液制备枸杞果醋饮料,通过单因素试验及正交试验优化枸杞果醋饮料配方,并对其感官、理化及微生物指标进行分析。结果表明,枸杞果醋饮料的最佳配方为：枸杞醋8%,枸杞汁15%,白砂糖6%,菊花提取液15%。在最优配方条件下,枸杞果醋饮料感官评分为95.47分,枸杞果醋饮料口感柔和、酸甜爽口。总酸、不挥发酸及氨基酸态氮含量分别为0.66 g/100 m L、0.36 g/100 m L、0.07 g/100 m L,总糖、蛋白质、脂肪含量分别为9.62 g/100 m L、0.48 g/100 m L、0.06 g/100 m L,其理化及微生物指标均符合国家农业部标准NY/T 2987—2016《绿色食品果醋饮料》要求。     

Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread

The effect of different Cephalaria syriaca products (CSP) (whole Cephalaria syriaca flour (WCSF) and defatted Cephalaria syriaca flour (DCSF)) on the final quality of bran breads was investigated. Five levels of Cephalaria syriaca products (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were used in this study. Results of this study showed that addition of CSP (WCSF and DCSF) to wheat bran bread had significant positive impact on bread specific volumes, crumb firmness and bread sensory characteristics, although addition levels (0.16, 0.50, 0.84, 1.17, and 1.51 g/100 g bread) were very low. In general, specific volume, yield of volume, and some sensory characteristics of the bran bread increased when the addition levels of WCSF and DCSF increased, except for the level of 1.51 g/100 g bread CSP addition, in which a slight decrease was observed. Bran breads containing WCSF had significantly higher loaf specific volume, softness of breadcrumb and sensory characteristics than those of breads containing DCSF at all addition levels. Especially, the addition of 1.17 g WCSF significantly improved the quality of bran breads. This study indicates that these two CSP can be used as additives in bran bread production in order to improve the quality of bread.     

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

Maize (Zea mays L.) processing produces large quantities of defatted maize germ (DMG) that is being used mainly for animal feed. The objective of this study was to exploit use of this nutrient-rich by-product in bread by replacing wheat flour at 5-20 g/100 g levels. Breads prepared with wheat-DMG flour blends were analyzed for loaf volume, density, instrumental dough hardness and bread firmness, Hunter color (“L”, “a”, “b”, chroma, and hue angle), and selected sensory attributes. Loaf volumes decreased significantly, from 318.8 ml to 216.3 ml, as the DMG flour supplementation was increased from 0 to 20 g/100 g; a similar effect was observed for bread specific volume. Increase in dough hardness (7.56-71.32 N) was directly related to increase in DMG flour levels. Instrumental firmness values were significantly higher for breads containing DMG flours, 61.58 N in 20 g/100 g DMG bread versus 32.84 N for the control bread, made with wheat flour only. The control bread was lighter in color, as shown by higher “L” values, than those having DMG flour, with chroma and hue angle values significantly higher in treatment breads. In general, no differences were observed for the sensory attributes of crumb color, cells uniformity, aroma, firmness, mouthfeel, and off-flavor in breads with up to 15 g/100 g DMG flour, while the overall acceptability scores showed a mixed pattern. The results of this study demonstrated that acceptable quality bread could be made with DMG flour addition at ≤15 g/100 g.     

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2³ factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.     

Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility

The effect of fortification of dietary fibre (DF) on dough rheology, quality characteristics and in vitro starch digestibility of bread was studied. Bread was prepared incorporating DF (2–4 g per 100 g of flour mixture). Rheological study of dough showed an increase in dough stiffness and elasticity with higher incorporation of the DF. The results of chemical composition revealed that addition of DF increased total DF (19.65 g per 100 g) content of bread. However, incorporation of 2 g per 100 g DF of flour mixture with 66 g per 100 g moisture showed higher water retention and specific volume of 86.76% and 5.83 cm³ g⁻¹, respectively, which was close to control bread. Improved textural property with acceptable sensory attributes was observed for bread fortified with 2 g per 100 g DF of flour mixture and 66 g per 100 g moisture content. Incorporation of DF (2–4 g per 100 g of flour mixture) showed a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch (SDS) content with lower predicted glycaemic index (pGI) than control bread.     

黄豆荞麦固态饮料配方的优化

为了开发携带方便、即冲即饮、富含营养、口感细腻的黄豆荞麦固态饮料,本文以荞麦粉为主要原料,辅以一定量的黄豆粉、木糖醇、复配添加剂,通过单因素实验、正交实验以及对黄豆荞麦固态饮料的综合品质评价,确定了黄豆荞麦固态饮料综合品质最佳的配方及冲泡温度。实验结果表明:影响黄豆荞麦固态饮料综合品质的因素依次为荞麦粉、黄豆粉、木糖醇和复配添加剂。黄豆荞麦固态饮料综合品质最佳的配方为:荞麦粉7.17 g,黄豆粉0.16 g,木糖醇1.59 g,复配添加剂0.07 g,总重为9 g。其感官评分达88分,稳定性指标X值达1.38,色差ΔE^*值达8.61,黏度值达0.011 Pa·s,最终的综合品质评分可达49.9分。黄豆荞麦固态饮料综合品质最佳配方的冲泡温度为80℃。     

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

Cheonnyuncho (Opuntia humifusa) has multiple functional properties and is a good source of dietary fibre. The purpose of this study was to investigate the quality characteristics of sponge cakes made with cheonnyuncho powder. The moisture, ash, and dietary fibre levels in the sponge cakes increased linearly with the addition of 0–9 g of cheonnyuncho powder/100 g of wheat flour, and the carbohydrate and calorie contents of the samples decreased. The specific gravity and yield of dough increased with the addition of cheonnyuncho powder. For the crumb colour values, L and a decreased with the addition of cheonnyuncho powder whereas the b and ΔE values increased. In the texture analysis, hardness and gumminess were reduced, but cohesiveness and springiness were increased by the addition of cheonnyuncho powder. When the sensory characteristics were evaluated, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour showed the best sensory properties. Overall, the addition of 9 g of cheonnyuncho powder/100 g of wheat flour improved the physical quality and taste of the sponge cake.     

Enhancement of the nutritional status of beef patties by adding flaxseed flour

Flaxseed flour was used as a functional ingredient in the production of beef patties. Beef patties were produced with five different formulations; the addition of 3%, 6%, 9%, 12% and 15% flaxseed flour. Control samples were formulated with 10% and 20% fat addition. Raw and cooked beef patties were analyzed for moisture, protein, fat, ash, pH, color parameters and fatty acid profiles. Beef patties were evaluated for cooking loss and sensory properties. Fat and ash content of raw patties increased, while moisture and protein content decreased with increased flaxseed flour. The same trend (except fat content) was also observed after cooking. The addition of flaxseed flour did not affect pH values of raw and cooked beef patties. The addition of flaxseed flour improved the cooking loss but, increased the energy value (as kcal/100 g). L and a values of raw beef patties containing flaxseed flour were close to controls with 10% fat. α-linolenic acid content of raw and cooked beef patties increased as the level of flaxseed flour increased. The PUFA/SFA ratio increased from 0.04 in the control with 10% fat to 0.62 in the raw beef patties with 15% flaxseed flour. The n-6/n-3 ratio decreased from 5.76 in the control with 10% fat to 0.36 in the raw beef patties with 15% flaxseed flour. The nutritional status of beef patties was enhanced with minimal composition and sensory changes with 3% or 6% flaxseed flour addition.     

Microbial,physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy‐based beverage whilst maintaining its quality characteristics. Formulations containing Lactobacillus acidophilus La‐5 culture, whole cow's milk and varying concentrations of mango juice (0%, 10%, 20%, 30% and 40% (w/w)) were produced and stored for five weeks at 4 °C. Results showed that probiotic viability was enhanced with the addition of 10% mango juice. Additionally, this formulation improved probiotics tolerance when exposed to in vitro gastrointestinal digestion. According to the sensory analysis, beverage sensory scores improved as levels of mango juice increased from 20% to 40%.     

Replacement of buckwheat by black sorghum flour on soba-type noodles

Incorporation of black sorghum flour containing high levels of polyphenols and slowly digestible starch could provide opportunity to enhance nutritional functionality of noodles. Soba-type noodles were prepared based on a typical wheat-buckwheat (65:35) formulation by replacement of buckwheat flour with black sorghum flour at 0%, 25%, 50%, 75% and 100%. Noodle colour, texture, total phenolics, antioxidant capacity, in vitro starch digestibility and sensory acceptability were evaluated. Increasing the addition of black sorghum flour significantly (P < 0.05) decreased the firmness (g) in noodles and imparted a darker colour but increased total polyphenolics and antioxidant capacity. Significantly (P < 0.05) lower rapidly digestible starch and higher resistant starch was found in noodles with >50% replacement with black sorghum flour. Overall acceptability of noodles showed preference for noodles containing 25%–75% black sorghum flour. This study demonstrates the potential of using black sorghum as a novel functional food ingredient in noodle manufacturing.     

Foam-Mat Drying of Plantain and Cooking Banana (<Emphasis Type="Italic">Musa</Emphasis> spp.)

Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam. Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41–4.80), titratable acidity (0.06–0.08), and water absorption capacity (56.75–64.02%) of the reconstituted pastes varied with commodity, drying temperature, and %GMS concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory attributes of fresh plantain and cooking banana pastes were significantly (p < 0.05) better than those of reconstituted pastes.     

Cooking quality and sensorial properties of noodle supplemented with oat flour

Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory properties. As oat flour level increased, protein, crude fat, ash, Mn, Fe, Zn, and Mg contents of noodles increased. Oat flour caused increases in cooking loss of noodles. Sensory and cooking characteristics of noodles were negatively effected when oat flour level was increased compared with the control. Noodle with 10% oat flour received the highest sensory scores in all noodle samples containing oat flour. Overall acceptability scores of control and in only the noodle with 10% oat flour were found statistically (p<0.05) similar. Especially, the usage of 10% oat flour in noodle formulation gave satisfactory results in terms of acceptability.