Addition Of Flour Research Articles

Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour

Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition, functional, and pasting properties of ichipipi composite flour were measured using standard methods. The results showed a significant (p < 0.05) change in the proximate compositions of the maize, except for ash content, during drying. The moisture, protein, fibre, and ash contents increased significantly (p < 0.05) by 10.05 %, 12.35 %, 17.67 %, and 10.65 %, respectively, as the maize sample M increased from 10 % to 60 % in the ichipipi composite flour. Convesely, the amounts of carbohydrates and fat were considerably reduced (p < 0.05) by 2.93 % and 10.93 %, respectively, from the ichipipi flour MD1 to MD5. Regarding the functional properties, water absorption and swelling capacities decreased, while the least gelation concentration increased significantly (p < 0.05) in the composite flours MD1 to MD5. However, the results for oil absorption capacity and bulk density revealed no change in the composite flour. Most of the pasting properties exhibited a reduction trend in ichipipi composite flour as the sample M increased from 10 % (MD1) to 60 % (MD5), except for the pasting temperature and time, which remained unaffected (p > 0.05). These findings provide insight into the quality and nutritional aspects of ichipipi composite flour derived from maize harvested at different maturity stages. Hence, the value addition of ichipipi maize flour is emerging as a promising intervention to increase its use in diverse food products while also enhancing food security.

THE EFFECT OF ADDITIONAL DOSES OF CURCUMA FLOUR (Curcuma xanthorrhiza Roxb) IN FEED ON THE GROWTH OF GOURAMY (Osphronemus gouramy) FRY

The purpose of this study was to determine the optimum content of the addition of curcuma flour with different doses to the feed on the growth of gourami fry (Osphronemus gouramy). The method used in this study was a completely randomized design (CRD) experimental method, which consisted of 5 treatments with 3 replications. The treatment used was treatment (A) without giving curcuma flour (control), (B) giving curcuma flour at 2.5%/kg feed, (C) giving curcuma flour at 5%/kg feed, (D) giving curcuma flour ginger at 7.5%/kg feed, (E) giving curcuma flour at 10%/kg feed. The results of analysis of variance (Anova) showed that the addition of the flour at different doses had a significant effect (P&lt;0.05) on the growth of gouramy fish fry. The results showed that the addition of curcuma flour at 7.5%/kg of feed gave the best results with the highest absolute weight growth of 15.11 ± 0,42 g, the highest absolute length growth of 3.92 ± 0,42 cm, the feed conversion ratio of 1.95 ± 0.11, and survival of 100%. Keywords: Gouramy fish, curcuma flour, growth, feed.

Effect of adding suji leaf flour on the physical characteristics of gluten-free cookies

Modern society is now increasingly paying attention to the food it consumes. Cookies, which are generally made from wheat, are now starting to be developed into non-gluten products from local flour which are considered healthier. This research aims to determine the effect of adding suji leaf flour on the physical characteristics of cookies. The method used in this research was a completely random plan with different concentrations of suji leaf powder, namely 0%, 2%, 4%, 6%, 8%. The physical parameters measured are texture (hardness and slice ability). The results of the research showed that the concentration of added suji leaf powder had a significant effect on the hardness and slicing power of the cookies produced. The higher the addition of suji leaf flour, the higher the measured hardness and slicing power values of the cookies. Control cookies without the addition of suji leaf flour had the lowest hardness and slicing power values (622.25 gf and 973.50 gs) and cookies with 8% addition of suji flour had the highest hardness and slicing power (1040.77 gf and 4807.67 gs). In conclusion, the addition of suji leaf flour to cake formulas provides new insights for developing healthier cakes from local ingredients.

Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix)

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.

Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix

Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a fruit) for the production of flour mix as a means to reduce Vitamin A deficiency in children. Different ratios of sweet potato-cowpea-banana (PCB) mix, resulting in 8 different blended samples, were optimized. The flour mix was evaluated for its overall acceptability, vitamin A content, beta-carotene, and other nutritional and functional properties. The panelists rated the sweet potato-cowpea banana blends labeled PCB8 (60% OFSP, 30% cowpea, 5% ripe banana flour, and 5% sugar) as most preferred and acceptable with average scores of 8.96 points for color, 8.75 points for flavor, 8.88 points for appearance, 8.33 points for taste, 8.07 points for texture, and 8.39 points for overall acceptability on a 9-point hedonic scale. The vitamin A and beta-carotene contents ranged 7.62 to 8.35 mg/100 g and 0.15–0.17 mg/100 g for all blends. A significant difference in the functional properties of the flour mix were observed with an increase in the ratio of sweet potato flour addition. Findings from this study show that the flour mix PCB4 (65% sweet potato, 30% cowpea, and 5% ripe banana flour) was acceptable (8.15) and is recommended based on its vitamin A content (8.35 mg/100 g), nutritional properties, and functional properties. The study showed that locally available food commodities have good nutritional value that will help reduce vitamin A deficiency in children.

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

Multicolor fluorescent probe based on copper nanoclusters and organometallic frameworks for selective detection of aluminum ions

The development of rapid visual detection methods for heavy metal ions is significant for food safety and environmental protection. This work integrated copper nanoclusters and the organometallic framework ZrMOF into a nano detection system. The blue fluorescence of ZrMOF was used as a fluorescent internal standard. The visual and rapid detection of aluminum ions (Al3+) was achieved by Al3+ induced fluorescence enhancement of copper nanocluster aggregates. This nanoprobe has the advantages of high sensitivity, rapid response, and high visualization. The nanoprobe can detect Al3+ with a concentration of 0–60 μM (LOD was 139 nM) and can be used to detect Al3+ in environmental water samples. In addition, an instant detection platform for test paper and gel system based on the nanoprobe was constructed by using the smartphone's colorimetric acquisition and computational analysis application software (APP), which guides the application of multicolor fluorescent nanoprobes in the intelligent detection of fruit surfaces and flour additives.

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.

Photodegradation resistance and flammability of bio-based wood-nanoclay-polyurethane foam nanocomposites

Rigid polyurethane foams (RPUF) filled with lignocellulosic fillers have gained considerable interest due to their mechanical performance and eco-friendly characteristics. However, their flammability and photodegradation resistance properties still need further improvement, which may be achieved by incorporating various particles. This study investigated the effect of adding 2.5% of wood flour and 5%–15% of an organophilic nanoclay (relative to the wood flour weight) on the RPUF morphology, density, compressive strength, thermal stability, flammability, and photodegradation resistance. The addition of wood flour and nanoclay made the RPUF cells more rounded and disrupted but did not affect density. The compressive properties were adversely impacted. Nevertheless, the nanoclay significantly improved both flammability and photodegradation resistance compared to the neat RPUF.

Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous

The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with increase in the addition of cowpea and carrot flours. While the carbohydrates decreased from 73.97 to 63.98% with increase in the addition of cowpea and carrot flours. The sodium, potassium, calcium, magnesium, zinc, iron and phosphorus contents of the couscous samples content ranged from 13.51 to 33.78, 89.10 to 128.44, 23.20 to 40.72, 1.80 to 4.44, 3.71 to 14, 125.72 to 196. 35 and 91.53 to 118.91 mg/100g, respectively. The average mean scores for mouth feel, texture and flavor increased from 5.75 to 6.88, 6.00 to 7.18 and 6.68 to 6.94, respectively, with increase in cowpea flour up to 20% and decreased with further increase. The most acceptable and preferred couscous blend was that with 20% cowpea and 15% carrot flour with corresponding improvement of 12.38% protein and 44.18% fiber content. The acceptability of acha-cowpea-carrot flour blend couscous could greatly improve the nutritional intake of the consumers and as well reduce importation of wheat flour and encourage commercial growth of cowpea and carrot in Nigeria.

Uji Daya Terima dan Analisis Kandungan Zat Gizi Keripik Bawang Substitusi Tepung Cangkang Telur Sebagai Alternatif Pangan Sumber Kalsium

&lt;p&gt;&lt;strong&gt;Eggshells are part of urban wastes. The nutrition content in eggshells is 94% calcium carbonate, 1% potassium phosphate, and 1% magnesium carbonate. One alternative to overcome this waste is to utilize it as eggshell flour. This study aims to determine the acceptability, analyse the nutritional content, and assess the contribution of nutrients to the Reference Nutrition Label (ALG) of onion chips substituted with eggshell flour as an alternative food source of calcium. This type of research is experimental with a completely randomized design. The eggshell flour used was commercial and non-commercial eggshell flour with a total of eight (8) formulas. Panelists were 30 students of University Al-Azhar Indonesia with two replicates. The results of the organoleptic test (hedonic and hedonic quality) were analyzed using the Kruskal-Wallis test, with the Mann-Whitney further test at a real level of 5%. The results showed that the A1B1 formula with the addition of eggshell flour as much as 10% and the use of commercial eggshell flour as the selected formula based on the Exponential Comparison Method (MPE). The results of the analysis of the nutritional content of the selected formula per 100 grams are energy 505 kcal, protein 9 grams, fat 31,5 grams, carbohydrates 46 grams, water content 4,3 grams, ash content 9,5 grams, and calcium 414,8 mg. Based on the nutrient contribution analysis, the product contributed 15,1% of calcium.&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords&lt;/em&gt;&lt;/strong&gt; &lt;em&gt;– &lt;/em&gt;&lt;em&gt;Eggshell, Onion Crisps, Substitution, Nutrient Content, Calcium&lt;/em&gt;&lt;/p&gt;

Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p&lt;0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.

Partial VFA and Acetate/Propionate Ratio Goat Feed WithThe Addition of Piper Betle Linn Flour

The research aims to examine the effect of adding betel leaf flour to goat feed in vitro on partial VFA production and the acetate/propionate ratio. The research material used betel leaf flour, basal feed consisting of ammoniated rice straw and concentrate in a ratio of 40%: 60%. The media used for in vitro experiments was rumen fluid taken from 3 goats immediately after the goats were slaughtered. The research was designed according to a Completely Randomized Design (CRD) with treatments namely the addition of 0%, 5% and 10% betel leaf flour. The parameters observed were the production of acetic, propionic and butiic acids, as well as the ratio of acetic and propionic acids. The results of the study showed that the addition of betel leaves at the level of 0-10% in the feed had a very significant effect (P&lt;0.01) on the production of acetic and propionic acids, while the production of butyric acid and the ratio of acetic and propionic acids had no significant effect (P&gt;0.05) between treatments. Based on the orthogonal polynomial test, increasing the dose of adding betel leaf flour to the feed increased the production of acetic and propionic acids quadrater (P&lt;0.01) with peak points at 6.97% and 7.19% respectively. It was concluded that the addition of betel leaf flour to goat feed based on ammoniated rice straw tested in vitro could increase partial VFA production but did not affect the ratio of acetate and propionate formed. The use of betel leaves as a defaunator to increase VFA production is most optimal at a dose of 7.19%.&#x0D;

Karakteristik Fisik, Kimia dan Organoleptik Pancake Menggunakan Tepung Premiks Ampas Kelapa dan Tepung Mocaf

Wheat flour is widely used by Indonesians as a basic ingredient for making bread, triggering the ever-increasing import of wheat flour. Therefore, it is necessary to have other alternatives to reduce dependence on the use of wheat flour. One of them is the utilization of coconut pulp waste which is processed into flour and then processed into pancakes with nutritional value and good quality. The purpose of this study was to analyze the effect of the addition of coconut pulp flour on the physical, chemical and organoleptic characteristics of pancakes and determine the best formulation in making pancakes. This study used a Randomized Group Design consisting of 5 treatments (0%, 10%, 20%, 30%, 40%). The results showed that coconut pulp flour gave a significantly different effect on fiber content, texture, specific volume, color a, color b and hedonic test as evidenced by further tests using the Duncan test at the 1% level. While the water content, ash content and color L test showed no significant difference.

The beneficial use of basalt flour combined to a microbial consortium to improve soil quality in basalt and carbonatic dismissed quarries

The recovery of degraded soils to restore their capacity to carry out important ecological functions such as promoting nutrient cycling is a very topical issue. The aim of the present work was to assess soil quality changes within two different disused quarries in central Italy (named Cornale and Poggio Tabor) through the addition of basalt flour combined with a microbial consortium (BBF) (2.7 kg of basalt flour and 54 ml of microbial consortium inoculum at each supply date). Soil samples were collected within 9 plots where three treatments 1) Control (C) no treatment; 2) bioactive basalt flour (BBF) and 3) bioactive basalt flour and cover crop (BBF + CC) were randomly replicated three times per quarry. Chemical indicators showed little changes due to the different amendments, conversely, the biochemical ones showed that the addition of BBF increased enzymatic activities involved in C, N, P, and S cycling, and promoted microbial growth and C mineralization activity at both studied sites. At the Cornale site in summer, the rooting of the cover crop, through the rhizodeposition provided the carbon substrates necessary to fuel the added microorganisms showing an increase in the microbial quotient of about 5 % compared to the control soil. Conversely, at the Poggio Tabor site, the peculiar geomorphology prevented the cover crop growth; therefore, the positive responses of enzymatic activities were evident only in the BBF treated plots.From a management perspective, the use of bioactive basalt flour consisting of basalt flour and microbial consortium could be a good strategy to restore soil quality according to nutrient cycling function in a degraded area. However, in highly limited organic matter conditions, an external input of organic carbon is strongly recommended to sustain the exogenous microbial consortium.

The influence of plant components on microbiological and oxidative processes in dry fish and plant products during storage

A pressing issue in the food industry is providing the population with adequate nutrition. According to the concept of healthy eating, a person needs to increase the consumption of plant foods without reducing the consumption of foods containing complete protein. We have created dry fish and plant products, in the form of food concentrates, containing all the necessary macro- and micronutrients. The purpose of the research was to study the influence of plant components on the microbiological and oxidative processes of dry fish and fish-plant products during storage. To achieve the intended goal, the tasks of determining microbiological indicators and oxidation products at the beginning and end of the storage period were solved. Storage of dry fish and plant products was carried out for 12 months in polymer packaging at a temperature of plus 20±5℃. All analyses were carried out using generally accepted standard methods. As a result of the studies, it was established that the microbiological indicators of a dry fish-plant product, due to the addition of vegetables and corn flour, were higher than those of a dry fish product (0.5x104 and 0.2x104 CFU per 1 g, respectively), but during storage the bacterial contamination of dry of fish and plant products decreased from 0.5x104 to 0.1x104 CFU per 1 g of product. Also, plant components affected the oxidative processes in dry fish and vegetable products. The acid number in samples of dry fish product increased from 0.71 to 2.67 mg of KOH, and in samples of dry fish-plant product – from 0.65 to 1.87 mg of KOH after 12 months of storage. Thus, plant components inhibited the oxidation process and maintain the quality of the product during storage.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

Quality Duck Sausage with The Addition of Various Levels of Okra Flour

The aims of this study aims is to kno the quality of duck meat sauge that has similar fiber to beef at a cheaper price. Duck meat has enough make sausages without added fat, thus makes duck meat more savory taste. The addition of okra flour in duck sausage is increase the shelf life of duck sausage. Because okra flour has a high potential for antioxidant content, it is necessary to know the characteristics of duck sausage which include color, taste, aroma, texture, and shelf life. The research method used was experimental based on a completely randomized design consisting of five treatments and five replications and continued with Duncan's multiple test if there was a significant effect. This research was conducted at the integrated science laboratory at Nahdlatul Ulama University, Blitar. The ingredients used to make the sausage are duck meat purchased at the animal market in Dimoro, Blitar City, tapioca flour, okra flour, skim milk powder, and seasonings consisting of nutmeg, ginger, pepper, garlic, STTP, salt, and ice cubes. The results showed that the addition of various levels of okra flour in duck sausage had a significant effect (P&lt;0.05) on color and shell life but gives no significant effect (P&gt;0.05) on taste, aroma, and texture. The addition of various levels of okra flour in duck sausage greatly affects the shelf life of duck sausage. This is evidenced by the more okra flour added to duck sausage, the longer the shelf life.

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.

Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

Hydrocolloids such as hydroxypropyl methylcellulose (HPMC) are commonly used in gluten-free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must meet current consumer expectations by not only being tasty and nutritious, but also adhering to ‘clean label’ principles, which involve minimizing ingredients and additives and favoring natural over chemical components. Modifying GF flours via hydrothermal treatments offers an alternative approach to reduce the use of additives in GF products. This work applied response surface methodology to study the potential reduction in HPMC dose in the formulation of GF-breads by the addition of microwave-treated rice flour (MWF) (treatment conditions: 8 min, 9 W/g, 30% moisture), without impairing their appearance, volume, and texture. The optimization study also included Water level and HPMC dose, and evaluated the dough's rheological properties at constant hydration. GF breads were made by varying the amount of native flour substituted with MWF, water level, and HPMC dose. Replacing 50% or 80% of native rice flour by MWF allowed to reduce the usual HPMC dose by more than half. This resulted in higher loaf volume and a softer crumb than their counterparts made with untreated flour and baked with the usual dose of additive (2%). Doses of HPMC as low as 0.7% with 80% MWF still resulted in breads with good texture and acceptable volume. Therefore, the structuring effect of MWF and its good performance in GF baking have been concluded, allowing to reduce the dose of additives required in formulating GF bread.