Scores For Overall Acceptability Research Articles

Variability in Physico-Chemical Fruit Quality in Dessert Type of Jackfruit (Artocarpus heterophyllus Lam.) Genotypes Located in Four Districts of Karnataka, India

The survey work for identifying elite jackfruit type was initiated in the year 2015 jackfruit season. During 2015 jackfruit season, 27 jackfruit types identified through an extensive survey were spread in 4 districts viz., North Canara (2 types), Chikmagalore (6 types), Tumkur (16 types) and Hassan (3 types). Analysis of variance for 30 characters in 27 type jackfruits revealed a greater variability in the survey zone. Flake thickness, bulb length and TSS exhibited a considerable amount of variation in number. Fruit weight had a range from 0.91 kg (Type-23) to 9.30 kg (Type-12). The type-12 recorded maximum fruit length (42.00 cm) and fruit breadth (30.40 cm). The bulb color varied from cream(Type-6) to Yellow(12 jackfruit types), light yellow(Eight types) and orange(four types) The maximum bulb number of 170 was noticed in the type-7. Bulb weight was maximum in Type-12 (5.42 kg) and minimum in Type-23 (0.22 kg). Bulb length showed a range from 8.53 cm (Type-17) to 3.92 cm (Type-23). Similarly bulb breadth was maximum in Type-13 (5.60 cm) and minimum in Type-5 (3.07 cm) and Type-6 (3.07 cm). Total Soluble Solids (TSS) content was noticed high in Type-18 (32.38oBrix). The maximum score for crispness was noted Type-4 (4.90) and Type -17 (4.90). Overall acceptability score was higher in Type-10 (4.50). Type-10 (4.50) was the best and having good score for overall acceptability and other physico chemical parameters studied.

Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies

The impact of different concentrations of red-bellied pacu fish meat protein hydrolysate (RPMPH) on the physicochemical, sensory, and storage properties of cookies was studied. RPMPH was prepared from red-bellied pacu fish meat by probiotic Bacillus fermentation for 48 h. RPMPH showed 87.48% protein content with DPPH scavenging activity (71.22%), ABTS scavenging activity (90.05%), ferric reducing antioxidant power (278.13 μM TE/g), and Fe2+ chelating activity (65.46%). Cookies incorporated with RPMPH displayed a higher protein content (11.76–14.40%) and in vitro protein digestibility (65.21–96.0%) compared to control (without RPMPH) cookies (P < 0.05). The total dietary fiber content of all cookies ranged from 1.74 to 2.63 g/100 g sample. The control-cookies had a higher diameter (7.0 mm) and spread ratio (8.37%) compared to cookies incorporated with RPMPH (P < 0.05). The cookies incorporated with RPMPH exhibited a slightly higher water absorption index (6.79–7.51%), water solubility index (2.74–2.88%), and hardness (41.36–49.48 N) than the control-cookies. Color of cookies, influenced by incorporation of RPMPH. Further, the cookies incorporated with RPMPH showed slightly higher moisture and water activity compared to control-cookies throughout the storage (P < 0.05). Conversely, cookies incorporated with RPMPH displayed lower free fatty acids, peroxide values, and thiobarbituric acid substances than control-cookies (P < 0.05) throughout the storage period. The cookies with 8% RPMPH exhibited a higher score for overall acceptability and presented a better amount of essential amino acids. The present study suggested that 8% RPMPH can be incorporated into the cookie formulation, enhancing the nutritional profile and storage stability.

Influence of feed moisture content on physical and sensory properties of extruded pure mung bean starch vermicelli

SummaryThe extrusion process was studied to replace the traditional process of making mung bean vermicelli. The physical and sensory properties were studied of pure mung bean vermicelli made using a single‐screw extruder with different feed moisture contents of mung bean starch (35%, 40%, 45% or 50%). The degree of starch gelatinisation, water absorption, cooking loss and diameter of extruded vermicelli increased with increased feed moisture content. The extrusion temperature provided a more transparent vermicelli product at a higher feed moisture content. Compared with the commercial product using the traditional method, the extruded mung bean vermicelli had greater lightness (L*) and yellowness (b*) for the dried vermicelli and greater blueness (b*) for the cooked vermicelli. The tensile strength and elasticity decreased significantly with increased feed moisture content. The extruded mung bean vermicelli was ranked as ‘well satisfied’ by the panellists, especially, the vermicelli with a feed moisture content of 50%, which had the highest score in overall acceptability compared with the other conditions, including the commercial vermicelli. In conclusion, the extrusion method could be applied to produce good quality, pure mung bean vermicelli instead of the traditional method.

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup.

Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.

Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours

The work determined the quality of noodles produced from wheat, unripe banana and cowpea flour blends. Flour blends were produced from wheat, cowpea and unripe banana flour at the ratios of 100:0:0, 80:10:10, 70:10:20, 60:10:30, 50:10:40 (wheat: unripe banana: cowpea). Noodles were prepared from the flour blends and evaluated for the chemical composition, color, cooking characteristics and sensory properties. Noodles from 100% wheat flour served as control. The cowpea flour contained higher amount of protein while the unripe banana flour and wheat flour had higher levels of carbohydrate than the cowpea flour. The wheat flour had higher sodium, calcium, magnesium and phosphorous contents than the other flours, which were closely followed by those of the unripe banana flour. The moisture contents of the noodles varied from 9.15-11.25%. The ash contents of the noodles ranged between 1.03 and 1.80%.The crude fiber, fat and carbohydrate contents of the noodles increased with the level of cowpea flour in the noodles. The energy contents of the noodles ranged from 383.39-422.31Kcal/100g. The cooking time decreased from 10.50 min in wheat flour noodles to 7.50 min in the noodle containing 40% cowpea flour. However, the cooking loss and weight increased as the amount of cowpea flour in the noodles increased. The wheat flour noodles were rated higher for color, taste and overall acceptability but not for flavor and mouthfeel. The score for overall acceptability of the wheat flour noodle was 8.60 while those of the composite flour noodles containing 10 and 20% cowpea flour were 8.15 respectively on 9-point Hedonic scale. It is concluded that noodles could be produced from 70% wheat, 20% cowpea and 10% unripe banana flour blends without affecting the qualities of the noodles.

STUDY ON THE EFFECTIVENESS OF ADDING SOME PLANT EXTRACTS WITH BHT ON MEAT QUALITY OF LAMB PATTIES DURING CHILLING STORAGE

This experiment was aimed to evaluate and compare the effects of adding natural extracts (clove, Mentha and thyme) with synthetic BHT on some physiochemical, microbial, and sensory characteristics of lamb patties stored at 4 Cº for 12 days. Results indicated that there’s a steady rise (P&lt;0.01) in oxidative rancidity, microbial and pH with the increasing time of storage. Also, a significant (P&lt;0.01) reduction in TBA, microbial and pH was observed in patties treated with clove, thyme, mentha and BHT as compared with untreated samples. It was found that adding natural extracts is more effective in inhibiting microbial count than did BHT. The highest score of overall acceptability was noticed in patties blended with thyme and mentha, and the lowest was recorded in control samples

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion "happy" was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.

Production of Biscuit Mixed with Date Powder

Dates (Pheonix dactylifera L.) are high in essential nutrients and have potential health benefits whilst biscuits form the most popular snacks among all ages from children until the elderly in Malaysia. Hence, it is worth developing biscuits mixed with date powder which are easy and light to carry around, tasty, ready and easy to be consumed. The main objective of this study is to develop the best formulation for biscuit mixed with date powder (DP). DP was used at 10%, 20%, 30%, 40% and 50% replacement levels of sugar for the production of biscuits. Biscuit made from 100% sugar was used as control. Results of hedonic sensory test showed that F3 biscuit with incorporation of 30% DP had the highest mean score for overall acceptance of 7.20, thus placing F3 biscuit as the best formulation. Addition of DP more than 30% showed a significant difference (p &lt; 0.05) on the sensory quality of the biscuits. Therefore, the addition of date powder should not exceed 30%. The physical analysis revealed that F3 biscuit had a darker and more red colour than the control besides having a softer texture. Meanwhile, proximate analysis showed that F3 biscuits contained 3.60% moisture, 0.84% ash, 0.30% crude fiber, 7.57% protein, 21.90% fat, 65.80% carbohydrate and energy value of 491.13 kcal. The addition of DP significantly increased the moisture, ash and crube fiber content (p &lt;0.05) in the biscuits but showed no significant decrease (p&gt; 0.05) for the protein content than the control. Microbiological tests proved that total microbial count of F3 biscuits which stored for six weeks is less than the maximum count as stated in the literature. In conclusion, DP has the potential to be used as a sweetener and for fibre enrichment purpose in biscuit production.

Development and quality evaluation of cookies fortified with Spirulina

The present study was undertaken to assess the nutritional composition of Spirulina powder, development of Spirulina based value added products and their nutritional composition and shelf life. Value added biscuits were prepared by using Spirulina, Flour mixture, Amul butter, Sugar, Baking powder and 5,10 and15 percent level of Spirulina powder. Mean score for overall acceptability of value for 10% spirulina added cookies was 6.2 against the control sample on nine point hedonic ranking scale. The developed value added cookies contained 4.29 percent moisture, 12.43 g protein, 27.26 g fat, 1.99 g ash on dry weight basis. Spirulina supplemented biscuits contain β-carotene, vitamin C, iron and potassium contents. Fat acidity revealed satisfactory quality of the value added biscuit at the end of three months of storage period. Thus, Spirulina based value added products may be beneficial for vulnerable populations due its high nutritive value. These would also be advantageous for those who are suffering from degenerative diseases because of its therapeutic properties.

Evaluation of Staple Foods Supplemented with Defatted Coconut Testa Flour

Coconut testa is an important byproduct of coconut processing. In this study, the acceptability of staple foods incorporated with defatted coconut testa flour (CTF) was investigated. Foods supplemented with CTF will be ideal as a functional food for diabetes. Formulations of string hoppers incorporated with CTF were done by mixing white rice flour (RF) with CTF in four different ratios; F1 (RF: CTF=70:30), F2 (RF: CTF=75:25), F3 (RF: CTF=80:20) and F4 (RF: CTF=85:15). Likewise, formulation of flat-bread rotti were prepared by mixing wheat flour (WF) with CTF in four different ratios; P1 (WF: CTF=60:40), P2 (WF: CTF=70:30), P3 (WF: CTF=80:20) and P4 (WF: CTF=90:10). Acceptability of the formulations was determined using Friedman test and preference ranking test. According to sensory evaluation, the highest score of overall acceptability and other sensory attributes were observed for composite flour mixtures incorporated with 25% of CTF in rice flour for string hoppers (idiyappa) and 20% of CTF in wheat flour for flat- bread (rotti). The proximate analysis of the finished products namely, string hopper (idiyappa) and flat-bread (rotti) showed better nutritional properties with regard to protein, dietary fiber, fat and mineral content than respective composite flour mixtures used in their preparation. Furthermore, IF and string hopper (idiyappa) samples showed increased nutritional compositions in terms of dietary fiber, mineral content when compared to RF and flat-bread rotti samples. In conclusion, the quality attributes and dietary fibre content of the two formulated products indicated their potential use as anti-diabetic foods.

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar. Honey based apple spread and marmalade products were developed and evaluated for quality analysis. The results showed higher water activity (aw) and moisture content in Plectranthus rugosus (PR) honey based apple spread and marmalade while, TSS was highest (p &amp;lt; 0.05) in Multifloral (MF) honey based apple spread and marmalade. Hydroxymethylfurfural was found to be in the ranged of 6.77–7.05 (mg/kg) for honey based apple spread products and 3.09–3.46 (mg/kg) for honey based apple marmalade products. The lightness (L*) value was significantly highest in MF honey based apple spread and marmalades (p &amp;lt; 0.05). Redness (a*) and yellowness (b*) values were significantly highest in PR honey based apple spreads and marmalades and lowest in Robinia pseudo acacia (RSA) honey based apple spread and marmalades. In general, all MF honey based apple spreads and marmalades has the highest score for overall acceptability in comparison to RSA and PR honey based apple spreads. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the given spread products were in the range of 1.50–1.54 N, 1.70–1.73 N, 17.00–17.05 Ns and −1.11–−1.08 Ns, respectively. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the investigated marmalade products were in the range of 1.65–1.69 N, 2.08–2.13 N, 16.05–16.10 Ns and −1.14–−1.10 Ns, respectively.

Studies on acceptability and microbial analysis of paneer incorporated with spinach powder

The mean colour and appearance scores of paneer incorporated with spinach powder for treatments T1, T2, T3 and T4 were 7.75, 8.17, 8.48 and 7.68, respectively. The average flavour scores of paneer incorporated with spinach powder were first increased at treatment T1 (8.06) and then gradually decreased from treatment T2, T3 to T4 with scores 8.16, 8.25 to 7.88. For developed paneer mean score for body and texture were ranged from 7.98 to 8.26 regarding various treatments. Treatments T1, T2, T3 and T4 with body and texture scores as 7.98, 8.09, 8.26 and 8.17, respectively. The average mouthfeel scores of developed paneer incorporated with spinach powder were 7.54, 7.71, 7.91 and 7.85 for treatment T1, T2, T3 and T4, respectively. The mean score of overall acceptability for developed paneer with treatments T1, T2, T3 and T4 were as 7.92, 8.15, 8.35 and 7.88.

DEVELOPMENT OF YOGURT ENRICHED WITH FREEZEDRIED TOMATO PEEL POWDER

-This study is to investigate the development of yogurt enriched with freeze dried Tomato peel powder (TPP) is examined. Tomato peel is a rich source of lycopene which can be used as a natural antioxidant and colorant in food products and also it contains large amounts of Vitamin C. The antioxidant properties of this vitamin derive from the fact that it is a very good electron donor which also explains that it acts as a reducing agent that directly neutralizes or mitigates the damage caused by electronically imbalanced and unstable reactive species i.e., free radicals. Tomato peels were freeze dried, pulverized and sieved to prepare as fine powder. Yogurt is a fermented dairy product produced by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Freezedried Tomato Peel Powder were added to the yogurt at the ratios of 0.1% and 0.2%, after fermentation. Yogurt with addition of 0.1% (T1) incorporation of Tomato Peel Powder gained high scores for overall acceptability by sensory evaluation. The result obtained for Vitamin C as 0.425 and 0.851 g/100g in developed yogurt for T1 and T2. The protein content of T0, T1 and T2 was 3.11%, 5.25% and 7.23%. These results suggest the possibility of utilizing freeze dried tomato peel powder as a source of Vitamin C enriched ingredient in yogurt manufacture.

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes.

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.

Chemical composition of organically produced variety of Kulath (Macrotyloma uniflorum) and incorporation into commonly consumed legume based recipes

Horse gram (Macrotyloma uniflorum) also known as Kulath in Hindi, is one of the lesser known beans of India.The whole seeds of Kulath are generally utilized as sprouts, or as whole meal particularly in southern Indian states. The chemical composition is comparable with more commonly cultivated legumes. The present investigation was an attempt to analyze proximate and mineral composition and antioxidant property of Kulath. Commonly consumed legume based recipes viz., soup, cutlets, Cheela, Khichdi and Sev were also prepared with previously processed Kulath. Results revealed that 100 g Kulath contained 22.4 g crude protein, 0.7 g crude fat, 3.4 g total ash, 4.8 g crude fibre, 59.4 g carbohydrates, 334 kcal energy, 173.22 mg calcium, 153.08 mg magnesium, 4.76 mg iron and 4.49 mg zinc, respectively. Protein digestibility in-vitro of Kulath was found to be 59.3 % whereas iron bioavailability was observed to be 0.18 mg/ 100g that pertaining to 3.8 % availability of iron in the body. Anti-nutritional factors i.e. tannin and phytate content of Kulath was found to be 0.33% and 1.3%, respectively and had a good antioxidant property (53.5%). Acceptability of recipes was assessed on 9 point hedonic scale by a group of 10 panel members. Mean scores for overall acceptability varied from 7.9 to 8.5 indicating that recipes were highly acceptable by the panel members. It can be concluded that organically produced variety of Kulath were found to contain all essential nutrients and thus, can be recommended for daily household consumption to contribute various nutrients.

Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of these breadfruit flours was estimated and bread samples produced from breadfruit flours using sourdough method were evaluated for proximate composition, loaf quality attributes (loaf height, specific loaf volume, loaf firmness, loaf porosity and loaf elasticity) and sensory acceptability using standard methods. Energy value was calculated using the Atwater factor. Bread produced from wheat flour using straight dough method served as a control. The values of dough yield of breadfruit flours (238.7 – 264.7%) were significantly (p≤0.05) higher than that (177.1%) of the control. Most proximate parameters of bread produced from breadfruit flour increased with the addition of soy flour with range value of 33.5 – 37.3% moisture, 3.2 - 7.6% crude protein, 1.58 – 2.99% crude fat, 1.98 - 2.86% ash, 1.69 - 2.01% crude fibre and 50.5 – 54.3% carbohydrate. Bread produced from breadfruit flour had significantly (p≤0.05) higher ash and crude fibre contents than the control. Energy values of the bread samples were in the range of 244. 2 - 262.5 kcal/100g. Notable bread loaf quality attributes were loaf height 4.3 – 4.5 cm, specific loaf volume 1.2 – 1.5 cm3/g, loaf firmness 86.7 -96.7%, loaf porosity 38.9 – 48.1% and loaf elasticity (crumb springiness) 3.3 - 10.0%. Addition of soy flour, especially at 15% level, to breadfruit flour increased bread loaf quality attributes. Breadfruit bread with 15% soy flour was the most acceptable as it had the highest score for overall acceptability. Conclusively, the inclusion of soy flour enhanced the quality attributes of gluten free bread produced from breadfruit flour.

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu.

This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stability of soymilk with increased particle average sizes and absolute values of zeta potential. Particularly, the water holding capacity and gel strength of tofu pre-crosslinked by TGase for 2 h were 6.8% and 47.7% enhancement, respectively, compared to the control, and exhibited the highest score of overall acceptability. However, extensive pre-crosslinking by TGase for 3 h had an adverse impact on the sensory of tofu with poor firmness, rough structure and whey separation. Hence, the tofu gel pre-crosslinked by TGase for 2 h and then coagulated by GDL was recommended which showed a “slow release” mode of soluble proteins during the in vitro digestion phase, and had more chances to release bioactive peptides than soymilk.

Production of prebiotic aubasidan-like β-glucan from Aureobasidium thailandense NRRL 58543 and its potential as a functional food additive in gummy jelly

To enhance the yield of Aureobasidium thailandense NRRL 58543 β-glucan, effects of medium ingredients and their optimal concentrations were investigated. The highest yield of β-glucan (37.73 g/L) was obtained in the medium containing sucrose, NaNO3 and sunflower oil at concentrations of 60 g/L, 0.6 g/L, and 81.7 mL/L, respectively. The low molecular weight (LMW) β-glucan (78 kDa) was assessed its prebiotic property in comparison to the native one (>410 kDa). The growth of the probiotics, Lactobacillus casei and L. brevis, was significantly enhanced, although a higher growth was observed in the medium containing the native β-glucan. In addition, the native β-glucan was resistant with simulated salivary and gastrointestinal juice. The addition of β-glucan (2.5 and 5 g/L) in gummy jellies resulted in the increase of the color intensity, hardness, gumminess, and chewiness, while the springiness and cohesiveness decreased compared with the control. The highest score of overall acceptability (7.83 ± 0.75) according to 9-point hedonic scale was obtained from the gummy jellies with 0.5% β-glucan that could be stored at room temperature for seven days without microbial growth. Our findings suggest that A. thailandense β-glucan exhibits an immense potential in the food industry as a functional ingredient and texturing agent.

Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes

Investigations on the replacement of wheat flour by sohphlang flour at various levels (10–100%) for cake preparation were studied. Batter or cake made from 100% wheat flour was selected as the control. Sohphlang flour had comparatively higher nutrients and antioxidant activities, and better water absorption capacity than wheat flour. All cake batters showed the shear-thinning and dominance of elastic over viscous behaviour. Enhancing the proportion of sohphlang flour to the batter formulations reduced the viscosity while moduli and specific gravity were increased. With the incorporation of sohphlang flour, baking loss was reduced, cakes became less white and volume index was lower than those of the control cake, while total phenolic content, total flavonoid content, antioxidant activities, and firmness of cakes were enhanced. When compounds were identified and quantified by RP-HPLC, it was observed that gallic acid, quercetin, and isoflavones (genistein, formononetin and biochanin-A) were still retained in cake samples, with genistein as the predominant compound. These compounds were also observed to increase with the subsequent increase in the proportion of sohphlang flour. Cakes prepared from formulation containing 20% sohphlang flour (Cake C) received the highest score for overall acceptability. Interestingly, mould formation on crumbs surface occurred on the eight day of storage and was lessened on progressive increase in the level of sohphlang flour.

Development and Quality Evaluation of Noodles Supplemented with Germinated Horse Gram Flour

Germinated horse gram flour (GHF), refined wheat flour (RWF) and different blends (10, 20, 30, and 40% GHF) were analyzed for their functional properties such as water absorption, oil absorption, swelling capacity, solubility index, color, and pasting properties. The noodles were developed by the incorporation of germinated horse gram flour in refined wheat flour in different proportions (10, 20, 30, and 40% GHF) and analyzed for their textural, cooking, and sensorial properties. The reduction in cooking time, cooked weight and water absorption were noted with the increase in the percentage of substitution of GHF. However, the cooking loss increased with increase in the concentration of GHF in RWF. The noodles from 100% RWF showed the highest value for hardness whereas sample A (90% RWF: 10% GHF) showed the lowest value for hardness. Among the blends, the hardness, chewiness, and springiness of cooked noodles increased with increase in the concentration of GHF. The decreased value of cohesiveness for GHF blended cooked noodles than control noodles described the less sticky nature of noodles. The addition of GHF also affected the sensory properties of cooked noodles. The noodles developed from blends of GHF with RWF were darker in color than control noodles. The noodles prepared from 40% GHF had the lowest score for overall acceptability. The overall acceptance of noodles prepared with 10% and 20% GHF were similar to the control.