Percentage Of Flour Research Articles

Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour.

The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages' physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product.

Nutritional, sensory, and storage evaluation of Indian flatbread supplemented with quinoa and pearl millet flour

AbstractThe purpose of present study is to develop a nutritionally enriched Indian flatbread using nutritionally balanced crops. In this study, the whole wheat meal was used as a control and in formulations it was supplemented with quinoa (10%–40%), pearl millet (15%), and potato (5%) flour. The prepared formulations were evaluated for their chemical, physical, microstructural, texture, pasting, and sensory properties. Further, the shelf life of partially baked and packed flatbread at low temperature was also studied. The protein content of formulated flatbread increased from 7.30% to 8.12% with increase in percentage of quinoa flour from 10% to 40%. The pasting properties of composite flour showed a significant (p < .05) reduction in peak, breakdown, trough, final, and setback viscosities. However, change in pasting behavior had no significant effect on dough handling, and the composite dough was smooth and sticky, and flatbread made with up to 30% quinoa flour showed full puffing. Color attributes of enriched flatbread showed a darker color than control, however, it was preferred by the panelists up to the optimum level of 30% quinoa flour. Scanning electron microscopy results indicated that the addition of quinoa and pearl millet flour destroyed the gluten network structure in the dough. Storage studies indicated shelf life of 10 days of partially baked and packed flatbread in a refrigerator freezer. The flatbread with formulation containing 50% whole wheat meal, 30% quinoa flour, 15% pearl millet flour, and 5% potato flour was found to be overall accepted by the consumer.Practical ApplicationsThe present study will lead to the development of nutritional and functional composite flatbread that will open up a new venture for utilizing quinoa and pearl millet flour for reducing malnutrition in developing countries.

Characteristics of Composite Flour Made of Kidney Bean and Soybean

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.

Correlation between dry matter digestibility and final body weight of Kacang goats fed on a combination of sugarcane top leaf, coffee husk waste flour and urea molasses block

A study aimed about examining the correlation between dry matter consumption, dry matter digestibility of feed and final body weight was carried out on local goats (Kambing Kacang) fed on basal feed of sugarcane top leaf (STL) and urea molasses block containing different percentages of coffee husk waste flour (UMB-CHWF) has been carried out for 90 days of observation using a completely randomized design. This study used 16 young male goats aged 6 months and fed on 4 types of feed treatment, namely: P1 (fed on STL and UMB without CHWF), P2 (fed on STL and UMB contained 10% of CHWF), P3 (fed on STL and UMB contained 20% of CHWF) and P4 (fed on STL and UMB contained 30% of CHWF. The results showed that combination of STL and UMB feed containing 20% CHWF showed a very close positive correlation (coefficient correlation was 0.79, 0.63 and 0.93, respectively) between the increase in amount of dry matter consumption, dry matter digestibility and final body weight better than other treatments. However, the percentage of CHWF in UMB increased to 30% percent did not changes in totol amount of dry matter consumption, dry matter digestibilityor final body weight on Kambing Kacang after weaning period.

Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour

This work was aimed to investigate the physicochemical and microstructural properties of gluten-free noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%, 10%, and 15%). The results showed that gluten-free noodles made from arrowroot starch exhibited higher cooking properties than that prepared from canna starch. The addition of pumpkin flour increased the chemical properties values (ash, protein, dietary fiber, beta-carotene) and the cooking properties values (cooking time, cooking loss, and water absorption). On the other hand, the lightness value, L*, was reduced and a* and b* values are chromaticity coordinates were raised when the percentages of pumpkin flour were increased. The microstructural analysis showed that all noodle samples exhibited no granular structures indicating fully gelatinized starch occurred during the noodle processing. The addition of pumpkin flour increased the small round rough surface particles that appeared on the noodle micro pictures.

Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.

Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.

Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of rice flour [PJS] 10%), 15% (PJS 15%) or 20% (PJS 20%). The proximate composition and sensory attributes of the pastas were evaluated. Results:The proximate composition of pasta was significantly improved (p < 0.05) when the amount of jackfruit seeds added to the pasta was increased. Results showed decreased in energy (152-174 kcal/100g) and carbohydrate (8.2-14.8%), however increased in crude fiber (0.4–0.9%) and ash (1.9–4.7%). The results of a sensory characteristic evaluation with a nine-point hedonic scale showed that pasta made from 100% wheat flour was acceptable to the participants, and the gluten-free fresh pasta was not significantly different. The gluten-free pasta’s colour and texture changed as a result of adding rice flour and replacing the wheat flour with jackfruit seeds. The addition of jackfruit seeds resulted in a reduction in the flavour, cohesiveness, taste, and colour characteristics compared to wheat flour pasta. The pasta that substituted jackfruit seeds and added 15% rice flour scored highly on the sensory analysis. Conclusion:This study showed that fresh gluten-free pasta made from jackfruit seeds can be a tasty and nutritious substitute for regular pasta, with promising potential for food variety, notably for those with celiac disease.Clinical trial registration: TCTR20220325001Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta

PENGARUH PERUBAHAN TEMPERATUR DAN KOMPOSISI TERHADAP TEKSTUR DAGING ANALOG YANG DIHASILKAN MENGGUNAKAN TEKNIK EKSTRUSI

Analogue meat products currently available are plant-based meats which have a texture and taste like conventional meats. The commonly used ingredient is soy protein. The purpose of this study is to see the interaction of the parameters of the percentage of soybean flour Isolated Soy Protein (ISP) and wheat flour Wheat Flour (WF), water content parameters, barrel temperature parameters, and oil content parameters on the texture of the analog meat. The extrusion process is carried out by a twin screw extrusion machine operates at speed of 50 rpm. The material is then fed into the extruder machine through the hopper. The specimen to be tested is in the form of a cylinder with a diameter of 10mm and a length of 50mm. Texture analysis test was carried out using the Brookfield CT3 Texture Analyzer machine. test results were analyzed using Analysis of Variance (ANOVA) and Turkey test. The barrel temperature parameter has the most influence on the Hardness, Adhesiveness, Gumminess and Chewiness values, while the water content parameter has the most influence on the Cohesiveness value, and the oil content has the most influence on Springiness. The interaction between the parameters of barrel temperature and water content (temperature*water) has a significant effect on Hardness, Gumminess and Chewiness (Turkey's test, p<0.05). Meanwhile, the interaction of the parameters of water content and oil content (water*oil) did not show a significant effect (Turkey's test, p<0.05) on the results of the texture analysis test. Meanwhile, the interaction of oil*temperature parameters showed a significant effect (Turkey's test, p<0.05) on Gumminess and Chewiness.

Supplemental Porang Glucomannan Flour (Amorphophallus muelleri Blume) on Green Grass Jelly (Cyclea barbata L. Miers) Texture, Syneresis, and Moisture Content

This study aims to determine the effect of adding porang glucomannan flour as a hydrocolloid on the texture, syneresis, and moisture content of green grass jelly gel (Cyclea barbata L. Miers). This research was conducted at Food & Agricultural Products Engineering Laboratory, and Chemistry & Biochemistry Laboratory of Semarang University in August 2022. Research experimental design that is used is one factor with completely randomized design and 4 replications. The treatment was adding porang glucomannan flour in a solution of green grass jelly extract consisting of: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%, and P4 = 2% (percentage of porang flour in the solution of green grass jelly extract (w/v)). The observed parameters are texture, syneresis and moisture content. If there is a significant difference among the treatments, it will be tested with DMRT (Duncan Multiple Range Test). Based on the results of the study, it can be concluded that the addition of porang flour had a significant effect on the green grass jelly gel. In the texture aspect, the trend of increasing gel strength expressed in bloom load (g) in each treatment ranged from P0 = 6.63 gf to P4 = 31.13 gf, decreasing syneresis trend ranged from P0 = 38.35% to P4 = 0.0745%, and moisture content decreasing trend starting from P0 = 89.15% to P4 = 72.59% as the concentration of porang flour was added.

Effect of rosehip flour on the properties of wheat dough and bread

Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the intensity of gas formation, as the percentage of rosehip flour added had increased, the intensity of gas formation decreased. When adding 5% rosehip flour, there was no significant deterioration of gas formation. Incorporation of rosehip flour into wheat dough resulted in a decrease in water absorption and degree of softening and the lowest results were found in the sample with 15% rosehip flour added. In terms of dough development time and consistency, there were no significant differences between the samples. Dough stability was found to be higher in the samples containing rosehip flour, with the highest value reported for the sample with 5% rosehip flour. Dough and bread color characteristics decreased with increasing the rosehip flour quantity. Darker colour of rosehip flour enriched samples could be due to the original colour of rosehip fibre, which is rather brown and slightly reddish. The substitution of wheat flour with rosehip flour resulted in a decrease in volume, specific volume, height/diameter ratio and baking loss of the wheat bread. Some of the sensory parameters of bread (crust color, aroma and taste) in the rosehip flour supplemented samples were rated higher by the panelists compared to the control sample, regardless of the amount of rosehip flour added. Conclusions. The rosehip flour could be successfully used as an additive in wheat bread formulation. In the sensory assessment bread samples with rosehip flour in terms of some properties such as crust color, aroma and taste had higher scores than the control sample.

Effect of gamma-ray on the physical, morphological and biological durability properties of Abies wood composite

This study's aim is to investigate the effect of ionizing rays such as gamma rays on the natural Durability and morphology of wood plastic composites against fungus (Trametes versicolor) and (Gloeophyllum trabeum), white rot, and brown rot respectively. Abies wood flour with weight ratios of 20% and 40% is mixed with three different polypropylene melt flow indices (H, M, and L) and maleic anhydride polypropylene as a compatibilizer material. The mixing process is performed by a Brabender mixer. Test specimens are made using a press machine. The test specimens are exposed to rainbow and brown fungus for one month at a temperature of 25 ± 1 °C and humidity of 65 ± 5% under EN113. Then, the percentage of mass reduction, water absorption, and thickness swelling on the samples were investigated. A scanning electron microscope (SEM) is used for the morphology of the composites. The results show that the mass reduction percentage, water absorption, and thickness shrinkage are reduced by irradiating gamma rays at a dose of 25 kGy and increasing the melt flow index on wood plastic composite pieces. Decreasing the percentage of wood flour reduces the severity of rot, water absorption, and thickness swelling of the samples. The effect of MFI on the natural durability of wood plastic composites is greater than the effect of gamma rays. The results showed that the gamma radiation effect in reducing the weight of white and brown fungus decay in LMFI, MMFI, and HMFI parameters in the composite sample with 40%, the difference between the irradiated and non-irradiated samples is statistically significant at 95% confidence level but for composite with 20% wood flour, the difference in the irradiated and non-irradiated samples in weight loss is not statistically significant at the 95% confidence level. Also, the results showed that the effect of gamma radiation on the amount of water absorption and thickness shrinkage in the mentioned parameters in the 20% and 40% wood flour composite is statistically significant at the 95% confidence level, and there is a significant difference between the irradiated and non-irradiated samples. Also, the uniformity of the micrographs obtained from SEM showed that by gamma irradiation to the wood plastic composite, the reflection between the wood fibers and the polymer improved.

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.

Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour

This research aimed to elaborate a panettone with wheat flour and quinoa flour. Using the response surface methodology (RSM), the effect of quinoa flour (10% and 30%), powder gluten (2% and 4.8%), lecithin (0.2% and 0.5%), and water (35% and 50%) was studied through the application of a factorial design 24 that allowed to identify that lecithin was a non-significant factor (p > 0.05). A central composite rotational design (CCRD) was used to get polynomial models of second order, for the variable responses: specific volume, toughness, cohesiveness, and gumminess, which were simultaneously optimized, based on the maximization of desirability functions (0.94). The optimal formulation contained 26.23% quinoa flour, 4.8% gluten, and 50% water and stood out for its low-fat content: 7.6%. With the optimized formulation, it is possible to produce panettones with a significant percentage of quinoa flour. Thus, this formulation becomes an alternative for the elaboration of low-fat and nutritious products. Novelty impact statement An optimal formulation of panettone with a lower fat content (7.6%) was obtained using the response surface methodology (SRM), where the relevant response variables were simultaneously optimized according to the maximization of the desirability function (0.94).

Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential

This study aimed to check the bread-making potential of indigenous barley varieties comprising high non-starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β-glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β-glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan-10 (from Balochistan) and Jau-e-Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs. Among varieties procured from Punjab and Sindh province; Sultan-17 and Sadabahar comprised the highest NSPs. Different treatment combinations of wheat barley composite flour were made by replacing wheat flour with barley flour up to 30%. The prepared breads were evaluated for their physico-chemical and sensory attributes. An increasing percentage of barley flour in wheat flour significantly increased crude protein, crude fiber, and NSPs. Barley varieties Sultan-17 and Sadabahar did not have a significant influence on sensory attributes of bread up to 20% however, Rakhshan-10 and Jau-e-Paghmbari had a significant effect, particularly on the color of crumb, texture, and loaf volume. Novelty impact statement This study investigates the bread-making characteristics of barley varieties with different concentrations of non-starch polysaccharides (NSPs) and showed a good potential for developing fiber-enriched bread using barley varieties comprising high NSPs. However, the bread recipe needs to be optimized concerning the concentration of barley flour as well as sensory characteristics. The findings of this preliminary study will help food industries to distinguish different indigenous barley varieties to get good quality end products with increased nutritional value.

Rice‐based noodle formulation: Consumer preference and optimization by mixture design

This work focused on rice-based egg noodles for Western consumers, whose preference for the egg option was corroborated by a survey. A constrained mixture design was used to investigate the effect of functional ingredients (FIs: gum, egg, and modified starch) on noodle quality, adopting egg noodles with 3.2% of guar gum as control. The substitution percentage of rice flour by modified starch was restricted (up to 12.5%) according to dough machinability and noodle extensibility. No differences were found in the Fourier transform infrared spectra of experimental design formulations. The synergistic effects among the FIs evidenced by response surface methodology analysis played a key role in the noodle attributes. Satisfactory values of water absorption (123%) and cooking loss (3.6%) were obtained by combining the minimum amount of gum (50% less than the control) with 10.9% of starch and 13.0% of egg. The extensibility of the optimum noodles was similar to that of the control. Novelty impact statement The use of a survey turned out to be an easy and practical tool to satisfactorily know the preference of consumers for egg-noodles. This preliminary survey allowed us to select the proper ingredient, and thereby save time and resources. The incorporation of a novel ingredient such as physically modified rice starch was of great interest. Such ingredient allows for clean labeling and avoids the production of chemical waste. In addition, the gum content could be reduced by half due to the synergy of the starch with the egg and gum.

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.

Analisis Keseragaman Pori Berdasarkan Uji Hedonik Pada Roti Sourdough Pisang dan Mocaf

Sourdough bread is a type of bread that is naturally made using natural yeast or so-called sourdough. Banana flour and mocaf are types of flour that are processed from local raw materials which are quite abundantly available in Indonesia. Banana flour and mocaf can be used as substitutes in making bread, because these two types of flour have good nutritional content. This study aims to determine the effect of the percentage of flour used on the uniformity of the pores of sourdough breadbased on hedonic test. This study was designed with a non-factorial completely randomized design (CRD) with 1 factor, namely the concentration of banana flour and mocaf consisting of 3 (three) levels, namely 17%, 20% and 23%. Each type of flour was repeated 6 times to obtain 18 experimental units. The data were analyzed by analysis of variance and if the treatment had an effect on the variables, it was continued with Duncan's test. The results showed that the percentage of banana flour and mocaf used had a significant effect on the hedonic uniformity of the resulting sourdough bread. The less use of banana flour and mocaf, the higher the level of panelists' assessment of the sourdough bread produced.Kata kunci : Tepung Pisang, Tepung Mocaf, Roti Sourdough, Keseragaman pori

Pemanfaatan Labu Kuning (Cucurbita moschata) sebagai Subtitusi Tepung Terigu pada Naget Ikan Lele (Clarias gariepinus)

Squash (Cucurbita moschata) has the potential as a substitute for wheat flour in the manufacture of fish nugget. This study aims to determine the proximate content and consumer acceptance of catfish nugget with the addition of squash flour as a substitute for wheat flour. The percentages of squash flour as a substitute for wheat flour in making catfish nugget in this study were 0%, 35%, 50% and 65%. The proximate composition of catfish nugget obtained was a decrease in the moisture, ash, fat, and protein content with increasing squash flour added, however, the contrary an increase in carbohydrate and crude fiber content. The catfish nugget which was added with squash flour as a substitute for wheat flour turned out to be more preferred by consumers with a balanced proportion of use.

Development and quality evaluation of rice-wheat composite flour cake using special rice variety BR14

The study was conducted to develop and evaluate the nutritional, physical and sensory quality along with storage attributes of cake enriched with a special rice variety released from Bangladesh Rice Research Institute, BR14. The percentages of rice flour used in the cake formulations were 20%, 50%, and 100% to replace wheat flour. The moisture, protein, fat, ash, crude fiber and carbohydrate content of composite flour cake samples were found in the range of 21.67-28.33%, 5.60-6.50%, 14.41-21.07%, 0.95-1.02%, 0.49-1.27% and 49.81-54.03% respectively. The composite flour cake samples with different level of rice flour were found nutritionally better than the control sample although there were remarkable changes in specific volume, crumb and the crust color with different levels of rice flour supplementation. In addition, a significant variation in color, flavor, texture, taste and overall acceptability of cake samples were also observed. Cake sample with 50% rice flour substitution was the most acceptable in terms of color, flavor, texture and overall acceptability compared to other samples. The cake samples were packed in low density polythene bags and changes in moisture content were evaluated storing in room temperature (250 C). Thus, acceptable cake formulations in comparison with wheat flour cake were developed with special rice flour supplementation