Levels Of Flour Research Articles

Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population

Oat (Avena sativa) is a nutritionally important cereal crop that is rich in health-promoting dietary fibers, favorable proteins and polar lipids. In this work, ca. 500 random lines of a mutagenized oat population of high genetic variation were screened for arabinoxylan (AX) content. This identified lines with up to 60% higher AX levels in flour from whole seed and up to 100% higher in flour from dehulled seeds, as compared to the original Belinda variety. In addition, the cellular localization of AX was determined in cross-sections of dehulled seeds from three high and one low AX line using a xylan-specific antibody. This revealed variations in the amount and localization of AX between high and low AX lines. The high AX lines will now serve as a starting point in the development of oat varieties with superior health-promoting and rheological properties.

Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours

This research aimed to determine the effects of different levels (6, 9%) of starch, wheat flour, wheat bran and whole grain flours (oat, barley, rye and wheat) on the textural and rheological properties of the mulberry leather (pestil). The highest hardness, consistency, cohesiveness and viscosity index values were determined in the mixture sample (an intermediate product in the pestil production) which containing starch, while the lowest values were determined in the samples containing wheat bran. Mixture samples containing both 6% and 9% wheat bran had generally the lowest elastic (G′) and viscous (G″) modulus values, while starch containing herle samples showed significantly higher modulus values compared to other flours. Changes in the rheological properties of the mixture samples were generally reflected in the pestil samples similarly. In general, hardness, cohesiveness and chewiness from Texture Profil Analyses (TPA) parameters of pestil samples increased with the increase of the amount of added starch, wheat bran and whole grain flours while adhesiveness decreased. With the increase in the flour level included in the formulation, the relaxation time value increased in the pestil samples containing starch and oat flour. While the breaking force values of all samples increased with the increase in the flour level added to the pestil formulations the extensibility values a general decrease occurred. In conclusion, because the flours used in the production of pestil have significant and different effects on the textural properties, while producing pestil with high fiber content using whole grain flours, it is possible to provide the desired textural properties by adjusting the addition level.

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.

Factors affecting the properties of rice flour: a review

Rice (Oryza sativa L.) is a global essential food. Rice flour production had a significant upsurge, leading to various development in rice-based food products. The properties of starch within rice flour are generally affected by different factors, resulting in rice flour with various physicochemical and functional properties. This article summarized the several factors that affect rice flour properties, including environmental conditions in terms of temperature extreme and soil conditions, milling methods, amylose and amylopectin composition, and endogenous protein and lipid. Overall, environmental conditions in extreme temperatures can influence the amylose content, altering the amylopectin chain length and functional and thermal properties, to be specific gelatinization temperature and pasting properties. As for soil conditions like water deficiency and salinity stress could affect the pasting properties, reduce amylose content, increase the swelling rate, and pasting properties due to the alteration of protein endosperm level in rice flour, respectively. Factors such as the milling method are capable of influencing the starch characteristics within rice flour, and wet-milled rice flour is more applicable in the development of gluten-free rice bread than dry-milled rice flour. Amylose and amylopectin composition were found to affect the texture of final products and the physicochemical properties of rice flour, such as swelling capacity, gelatinization temperature and pasting properties. Whereas endogenous protein and lipid can influence the swelling properties, water solubility index, gelatinization temperature and retrogradation rate by the formation of complexes with amylose, called amylose-protein and amylose-lipid. In general, different factors could lead to vast properties of rice flour that can affect its performance of flour.

Growth Performance and Feed Utilization of Tilapia (Oreochromis niloticus) Fed with Diets Containing Animal Protein Source from Expired Sausage

This study aimed to evaluate the effect of diets with different levels of expired sausage flour as a source of animal protein on the growth performance of tilapia (Oreochromis niloticus). A completely randomized design (CRD) was used with five treatments and three replications. Furthermore, a total of 330 tilapia fish (5-7 cm and 4 ± 1.92 g) were reared in aerated 50 × 30 × 15 cm3 aquaria with a stocking density of 22 fishes per aquarium. The feed contains an equal ratio of plant and animal protein, where the plant protein contains soy flour and rice bran flour in a ratio of 90:10. Meanwhile, the animal protein contains fish flour, added with five sausage flour levels: 0, 10, 20, 30 and 40% of the total dietary protein. The levels were then designated as A-D, respectively, while the diet with no sausage flour was used as the control (A). Feed conversion ratio (FCR) protein efficiency ratio (PER), protein retention (PR), energy retention (ER), and protein digestibility (PD) were calculated and compared among treatments. The data were analyzed using a one-way ANOVA on SPSS version 16. The results showed that diet containing 10% sausage flour significantly increased the protein efficiency ratio, protein retention, energy retention, and protein digestibility, and improve feed conversion ratio. Based on the results, 14.07% expired sausage flour protein is recommended as the best concentration for growth performance and food efficiency in tilapia.

Development of a recipe for wheat bread with the addition of gluten

In this article, it is necessary to evaluate the quality of bread products containing vegetable additives that increase the quality and nutritional value. The object of the study were samples of bakery products, in the production of which gluten was added to the flour mass in the following quantities: 2%, 4% and 6%. Samples of bakery products are made on the laboratory equipment of RZA-NAN LLP and studied on the basis of the laboratory for determining the quality of products. The samples are made with the addition of gluten to the flour mass. in a laboratory mill, they were crushed, suspended in a dough spreader, baked in an oven at a temperature of 200 to 230 ° C. The most used cause of wheat gluten is the regulation of the protein level of flour in the preparation of flour or baking. The introduction of gluten into flour, firstly, enriches it with the missing protein, secondly, affects the growth of products, thirdly, significantly improves the quality of gluten bread, allows you to create a stable dough structure, control its stretching, increase gas insulation ability, improve structural and mechanical characteristics, and therefore improves the quality of the final product. During the research work, all innovative technologies and techniques used in the manufacture of gluten-free bread products in general on the territory of bread were identified and studied. RZA LLP applies new innovative technologies to implement the technological process of production of bakery products and other confectionery products in the bread shop.

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.

The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and bread characteristics were estimated using mathematical models. A decrease in the falling number index, water absorption, speed of protein weakening, gas retention coefficient in the dough, maximum creep-recovery compliance, and bread volume and firmness was achieved with the increase of PS. When the QF addition level rose, the values of the following parameters decreased: dough stability, starch retrogradation, dough extensibility and deformation energy, viscosity factor, maximum gelatinization temperature, creep-recovery compliance, and bread quality parameters. Dough rheological properties are important for showing the behavior during processing, which impacts the bread quality. For each quinoa flour PS has identified the optimal addition level in wheat flour for improving bread quality. The best composite flours, regarding dough rheology and bread characteristics, contain 9.13% for large, 10.57% for medium, and 10.25% for small PS. These results may help to improve the quality of refined wheat bread or to range diversify the bread making products.

Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural and nutritional features of baked goods. The aim of this study is to investigate the potential usage of Type I sourdough incorporated with carob flour in bread making .Empirical rheological measurements were also performed in the flour blended with carob flour (0%, 2%, 4%, 6%, 8%, and 12%). Water absorption capacity and dough development time increased significantly with the increase of carob flour (P ≤ 0.05). Energy and extensibility value of the samples decreased according to control sample (P ≤ 0.05). Yeast number of sourdough decreased with the increase of carob flour addition to sourdough (P ≤ 0.05). The stimulation of Lactic acid bacteria growth were determined by the addition of carob flour when compared to the control (P&amp;gt;0.05) but no significant differences were observed among sourdoughs with the increasing level of carob flour. Usage of carob flour via sourdough fermentation increased the quality properties of bread with sourdough as compared to the commercial baker’s yeast bread including same level of carob flour. Highest concentration of the CF (8% and 12%) in formulation caused the raise of hardness (P ≤ 0.05), which in turn was associated with the decrease in the specific volume of the bread. CF addition of yeasted bread samples (CFYB) decreased the lightness (L*) of the bread crust (P ≤ 0.05). Sourdough fermentation was also improved the sensory acceptance of carob flour incorporated breads. Low level of carob flour usage (from 2% to 6%) in sourdough making was not detrimental to any of the sensory parameters in this study.

Amazonic fruit flour Camu - camu (Myrciaria dubia) in diets for Nile tilapia

This study aimed to evaluate the effects of different levels of camu-u fruit (Myrciaria dubia) flour in diets on zootechnical performance, body composition and physiological and histological responses of juvenile tilpia. It was used 500 juvenile tilapia, distributed in 20 tanks (1000L), in a completely randomized design with four treatments and five replications, fed three times a day until apparent satiation, for 48 days, with diets containing increasing levels of camu flour. -camu (0, 10, 20 and 30%). The increase in the inclusion of camu-camu in the diet resulted in a reduction in final weight, total length and specific growth rate, and an increase in apparent feed conversion, reduction in total and daily weight gain, fillet yield and carcass yield with and without head. Fish survival was not affected. Higher final weight, total length, file yield and specific growth rate obtained for fish fed a diet without camu-camu. The result is increased crude protein and lower body ether extract content. There was an increase in blood glucose concentration. There were no differences in the length, relationship between length and length and area of the villi of juveniles. For the length of the intestinal villi was statistically significant differences (P&lt;0.05). It is concluded that camu improved the body composition of the fingerlings, the well-being of the fish and, despite not being able to survive, it improved the productive performance of juvenile Nile tilapia. New studies can be done with levels from 0 to 10%.

Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties

The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%, and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation, samples were stored at -20˚C temperature for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day. The products were analyzed for various sensory (color, flavor, texture, Juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH , cooking loss), biochemical (TBARs, POV, FFA) and microbiological (TVC, TCC, TYMC) characteristics. Data were analyzed in a 4x3 factorial experiment in CRD which is replicated three times per cell. Most preferable sensory evaluation (tenderness, overall acceptability and juiciness), preferable physicochemical properties (raw pH , cooked pH ), most acceptable proximate analysis (DM and ash), biochemical properties (PV and TBA values), and microbiological properties (TVC and TCC value) showed significant (p&lt;0.05) result in 25% wheat flour group among the four treatments. Most found in 25% wheat flour group. Among four treatments, the total yeast-mold count in the control sample (1.70 log CFU/g) was significantly (p&lt;0.05) higher than in the samples treated with 20%, 25% and 30% wheat flour group. The less amount of TYMC value indicates this product is most preferable for consumers’ health. 30% and 25% wheat flour were the most preferable for TYMC. Summary of the present study reveals that meatballs made with 25% wheat flour had the highest tenderness, overall acceptability, raw pH , cooked pH , DM, ash, PV and TBA. Prebiotic is a non-digested food ingredient that promotes the growth of beneficial microorganism in the intestine.

Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread

Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast extract (YE; 0%–2% w/w), and guar gum (GG; 0%–0.2% w/w) were studied. The rheological behavior of doughs and the physical and chemical properties of bread were analyzed. The addition of lupin flour increased protein content, water absorption, and pH of the dough. However, high levels of lupin flour caused a reduction in specific volume; with a 20% substitution (w/w), a reduction of 8.33% was observed. Also, the addition of 0.15% guar gum (w/w) increased the specific volume. Acceptability testing identified that high levels of YE reduced satisfaction in appearance, flavor, and overall liking due to the browning of the bread and residual taste. Based on these results, it is possible to produce loaf bread with high protein content, acceptable sensory parameters, and desirable physical and chemical characteristics. Practical applications Our research on the use of Lupinus mutabilis sweet on bread formulations has multiple practical applications. The higher protein content of lupin flour compared to wheat flour opens the possibility of creating bread recipes with higher nutritional value while maintaining other desirable characteristics. Our research also highlights the impact of flour high in dietary fiber such as lupin in the rheological properties of bread through the use of Mixolab. Future researchers and product developers can use our models as guidelines to better estimate the impact of lupin flour in their bread recipes. Finally, our study also provides methods that can be adapted to study the rheological properties of lupin in other food products such as pasta, cookies, biscuits, and other baked goods.

Development of quinoa and sorghum supplemented flatbread

In this study, sorghum and quinoa flours were used to replace the wheat flour as minor ingredient in order to determine the nutritional components, texture, and mineral content of chapati. Initially, sorghum and quinoa flour were subjected to proximate analysis and then added to wheat flour in different proportions (10%, 20%, and 30%) to prepare composite flours. These composite flours were further analyzed for proximate composition. Afterward, these composite flours were used to prepare the chapatis that were further examined for proximate analysis, color, texture, and sensory assessments. The results showed significant increase in the value of protein (11.22–18.80%), fat (0.97–3.28%), ash (1.21–1.77%), and fiber (1.27–1.96%) whereas moisture (30.04–35.39%) and carbohydrates (44.16–49.94%) decreased with gradual increased in sorghum and quinoa flour percentage in chapati samples. The mineral content, that is, iron and zinc, was increased from 0.66 to 1.07 mg/L and 0.23 to 0.39 mg/L, respectively The textural hardness was increased from 21.79 to 48.17% by the addition of quinoa and sorghum flour. Furthermore, the color values (l*, a and b*) of composite flour chapatis demonstrate significant decrease when the level of sorghum and quinoa flour substitution was increased. Sensory evaluation of chapatis showed a significant decrease in appearance, taste, tearing strength, aroma, and overall acceptability with increased quinoa and sorghum flour levels. Regarding sensory attributes, wheat chapatis had better acceptability than the composite flour chapatis. However, composite chapatis had significantly higher nutritive values than the control sample. Conclusively, chapatis or flatbread can be prepared by substituting wheat (60%) with sorghum and quinoa seed flour (20% each) based on the generated results. Novelty impact statement Value chain of sorghum and quinoa in staple diet and to reduce wheat dependency. Nutritional enrichment of chapati in terms of protein, fiber, and mineral contents such as Fe and Zn. A total of 40% wheat can be replaced by 20% of sorghum and quinoa each in the staple diet.

Chemical Quality Analysis of Meal Quail Meat with Rations Containing Fermented Bean Sprouts Waste Flour

Quail is one of the poultry that has the potential to be developed as a source of diversification for meat and egg products. Bean sprouts have high levels of crude protein and crude fiber, so fermentation is necessary. The amount of ration costs range from 60-80% of all production costs. This study aims to determine the chemical quality of male quail meat given rations containing fermented bean sprout waste and to compare the various levels of bean sprout flour in the ration to the chemical quality of male quail meat. This research was conducted using a completely randomized design (CRD) with 4 treatments and 4 replications for each treatment. The treatments consisted of rations without the addition of fermented bean sprouts waste flour (TLTF) (P0), rations with 5% TLTF (P1), rations with 10% TLTF (P2), and rations with 15% TLTF (P3). The variables analyzed were water content, ash content, crude fat, and pH. The results of this study indicate that the provision of rations containing fermented bean sprout waste does not affect the quality of male quail meat.

Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes.

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

PurposeBaru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.Design/methodology/approachCakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.FindingsBaru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.Originality/valueThe findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

Response of broiler chickens to different levels of Kepok banana weevil flour as partial mixture for basal commercial feed

&lt;p class="Default"&gt;&lt;strong&gt;Objective&lt;/strong&gt;: The aim of the study was to determine the response of broilers to the use of Kepok banana hump flour as a partial substitute for commercial feed.&lt;/p&gt;&lt;p class="Default"&gt;&lt;strong&gt;Methods&lt;/strong&gt;: This study used 256 broiler chickens, with four feed treatments, namely: T&lt;sub&gt;0&lt;/sub&gt; = 0; T&lt;sub&gt;1&lt;/sub&gt; = 10; T&lt;sub&gt;2 &lt;/sub&gt;= 30 and T&lt;sub&gt;3&lt;/sub&gt; = 50% Kepok banana hump flour. The experimental cages in the form of boxes consisted of 32 units of cage plots, with a cage density of 8 birds/cage plot. Research variables: feed consumption, body weight, feed conversion ratio, carcass weight, carcass percentage, abdominal fat percentage, digestive tract weight, heart weight, liver weight, ventriculus weight, ammonia excreta and income over feed cost. The data obtained were analyzed according to the design used, namely: Completely Randomized Design, if the treatment was very significantly different, followed by the smallest real-test.&lt;/p&gt;&lt;p class="Default"&gt;&lt;strong&gt;Results&lt;/strong&gt;: The results showed that the use of Kepok banana hump flour in commercial feed was very significant (P&amp;lt;0.01) on feed consumption, body weight, feed conversion ratio, carcass weight, carcass percentage, abdominal fat percentage, digestive tract weight, heart, liver, ventriculus, content of ammonia excreta and income over feed cost.&lt;/p&gt;&lt;p class="Default"&gt;&lt;strong&gt;Conclusion&lt;/strong&gt;: Kepok banana weevil flour as a partial substitute for commercial basalt feed can be used up to 30% in broilers with the highest Income Over Feed Cost produced by feed containing 10% Kepok banana weevil flour, the addition of Kepok banana weevil flour as a partial substitute for commercial feed can reduce the ammonia excreta of broiler chickens.&lt;/p&gt;

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children.

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Comparison predicted using nonlinear model and in vivo studies growth production of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal

This study compared two nonlinear models for growth performance of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal. Two experiments were designed for this purpose. In first experiment, 20 chickens (Lohmann MB202) that had been fed on the different level of tamarind flour and weighed to determine best model suitable. In second experiment the treatment of the study was basal feed (control): basal feed substitute soy bean meal with tamarind flour 25%: basal feed substitute soy bean meal with tamarind flour 50%: basal feed substitute soy bean meal with tamarind flour 100%. The results showed that the used of tamarind flour did not give a significant effect (p > 0.05) on the production performance. It concluded the comparison of growth models in terms of goodness revealed that gompertz is the most appropriate model for describing between age and body weight in this experiment.

흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성

This study identified the antioxidant activity (total flavonoid contents, total polyphenol contents, DPPH radical scavenging activity and FRAP assay) and quality properties (pH, color, and viable cell count) of yogurt with various levels of black rice flour. Lightness significantly decreased with increasing black rice flour (p&lt;0.05). On the contrary, redness significantly increased with increasing black rice flour (p&lt;0.05). Viable cell counts of Lactobacillus of treatments (2%, 4% and 6%) were significantly higher than control (p&lt;0.05). As the addition level of black rice flour increased, higher total polyphenol contents and DPPH free radical scavenging activity were observed in samples (p&lt;0.05). Therefore, these results were shown the addition of black rice flour in yogurt is useful to manufacturing healthy functional food.