Scores For Overall Acceptability Research Articles

Preparation of Value Added Cow Milk Lassi Blended with Custard Apple (Annona squamosa L.) Pulp

Lassi was prepared from different proportions of cow milk and custard apple pulp, i.e., 100:0 (T1), 90:10 (T2), 85:15 (T3), and 80:20 (T4). The mean score for the flavour was 8.17, 8.21, 8.32, and 8.27 for lassi prepared under treatments T1, T2, T3, and T4, respectively. The highest score was obtained by treatment T3, while the lowest score was recorded by treatment T1. The result indicated that the lassi prepared with 15 per cent custard apple pulp was superior over 0, 10, and 20, per cent levels. The colour and appearance score of lassi was significantly affected due to the addition of different levels of custard apple pulp. The mean scores for colour and appearance of lassi were T1 (8.43), T2 (8.45), T3 (8.48), and T4 (8.46). The highest score (8.48 out of 9) was obtained from lassi prepared with 15 per cent custard apple pulp as compared to other treatments. The highest score was obtained by treatment T3, while the lowest score was obtained by treatment T1. The body and texture score of lassi was significantly affected due to the addition of different levels of pulp. The significantly highest score (8.40 out of 9) was obtained by lassi prepared with 15 per cent (T3) custard apple pulp, while the lowest score (8.35) was obtained by plain lassi (T1). The sensory scores for overall acceptability of custard apple lassi treatments T1, T2, T3, and T4 were 8.33, 8.35, 8.39, and 8.36, respectively. It was observed that the custard apple lassi prepared from 85 parts cow milk and 15 parts custard apple pulp was most acceptable and ranked between like very much to like extremely. The addition of a higher proportion of pulp in the lassi was scored towards the lower side by a panel of judges.

Critical Care Experience Shapes Respiratory Therapists' Attitudes toward Death: A Survey Study.

Respiratory therapists (RTs) frequently encounter death in their work with critically ill patients. Healthcare providers' attitudes toward death significantly affect their approach to caring for dying patients; however, there is a lack of knowledge on RTs' attitudes toward death. This study examines how the work environment and personal characteristics of RTs influence their attitudes toward death. Utilizing the Death Attitude Profile-Revised-Chinese questionnaire, a cross-sectional survey compared non-critical care RTs (non-CCRTs, N = 86) to critical care RTs (CCRTs, N = 85). Non-CCRTs displayed significantly lower scores in overall acceptance of death compared to CCRTs (p = 0.015) and a tendency to actively avoid thoughts about death (p = 0.005). CCRTs scored higher in "neutral acceptance" (p = 0.015), and non-CCRTs exhibited higher scores on items reflecting a negative attitude toward death. RTs with shorter professional tenures showed heightened fear of death and avoidance tendencies. Perception of life and death education correlated with higher "fear of death" and "death avoidance" scores (p = 0.001). The findings indicate that CCRTs demonstrate a more neutral acceptance of death. Additionally, experience, sex, mental health status, and life-death education exposure significantly influence RTs' attitudes toward death.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of oyster mushroom on nutritional composition, shelf life and organoleptic characteristics of enriched cookies

The objective of the study was to formulate functional cookies enriched with oyster mushroom and to monitor the impact of enrichments on organoleptic attributes, nutritional composition, and shelf-life studies. Three different level i.e., 3 %, 5 % and 7 % of incorporation of oyster mushroom were formulated and organoleptic evaluation was carried out while comparing with control (C- without oyster mushroom). Among them, 3 % (C1) showed the highest score of overall acceptability (8.3 ± 0.69) and it was analyzed for nutritional composition along with the control cookie (C). Enriched cookies possessed higher nutritional profile in comparison to control cookies in terms of protein, fiber, vitamin D, folic acid as well as minerals such as iron, calcium, zinc, and magnesium. Antioxidant activities were found to be 33.23 % and 1.78 umol in terms of DPPH and FRAP assays, higher than control cookies.The total number of bacterial colonies in aluminium ziploc bag were lower than the rest of packaging materials after one month of storage.Hence, it can be concluded that formulated mushroom cookies showed compositional, functional and high nutritional properties and can be stored for a month with minimum growth of microbial activity.

Flaking of millets and its impact on bioactivity, pasting, digestibility, structural and thermal properties

Five different millets (foxtail, little, barnyard, kodo and browntop) with and without sprouting were subjected to flaking. Phytic acid and phenolic content tends to decrease significantly, whereas antioxidant activity increased up to 77.32% on flaking of millets. A significant decrease in peak and final viscosity was observed in millet flakes. A-type diffraction pattern was predominant for unsprouted millets whereas the flaked millets showed V-type crystallinity. The protein digestibility significantly increased up to 37.77% in flakes made from sprouted millets. The mineral bioavailability upon flaking of millets increased, especially Ca (88.22% for little), Fe (43.04% for barnyard) and Zn (61.77% for kodo), which is attributed to the reduction in phytic acid. Flaking, however, led to an increase in rapidly and slowly digestible starch with a corresponding decrease in resistant starch. Among the unsprouted and sprouted millet flakes, foxtail received the highest sensory scores for overall acceptability.

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.

Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat-moisture treatment (110 °C, 4 h; moisture contents 12-36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat-moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5-124 μm) and a greater relative crystallinity of starch (23.08-42.92%) and mass fractal dimension (1.77-2.28). The flours exhibited water activity in the range of 0.589-0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat-moisture treatment in the preparation of cooked glutinous rice flour.

Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients.

Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics

SummaryCalorie-dense materials like fats and oils can be substituted with hydrocolloids, resulting in wholesome, reduced-fat, or fat-free foods that may exhibit nearly similar quality. Fenugreek seed gum (FSG), with applicable water-holding capacity (574%) and oil-holding capacity (986%) may provide essential fat-like functions. The objective of this study was to explore the impact of FSG at different concentrations (0.05%, 0.25%, and 0.5%) on the physicochemical, textural, and sensory properties of low-fat hamburgers, in comparison to their high-fat counterparts. The reduction in fat content and the inclusion of FSG resulted in a notable increase in fat retention, while there was a slight reduction in moisture retention when compared to the control group. Remarkably, the low-fat formulations containing 0.05% and 0.25% FSG displayed a significant 57% reduction in cooking shrinkage (P < 0.05). Acceptable texture-related attributes (decreased hardness, higher juiciness, and less springiness) were observed for the cooked FSG-treated patties (P < 0.05). Moreover, raw beef patties processed with a high replacement level of FSG showed the lowest yellowness (P < 0.05) with no significant changes in the L* and a* values (P > 0.05). Sensory evaluation revealed no significant difference among all the treatments, but the low-fat formulations supplemented with 0.25% FSG showed the highest score of overall acceptability.

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

The present investigation entitled “Standardization and evaluation of quality attributes and bioactive components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) based herbal tea” was carried out in the Central Instrumentation Laboratory, College of Horticulture, Rajendranagar, Hyderabad. The experiment was carried out with Completely Randomized Design (CRD) with two experiments, experiment-I consists of 7 treatments and three replications. and experiment -II consists of 8 treatments and 3 replications. Tea bags of 3.5grams will be prepared as per the treatments and Standard cup volume of 100 ml is considered for study. The results revealed that the treatment combination of ginger -kokum mix (first best T7 Dry ginger powder 90 % + Dry Kokum powder 10 %), second best -T3 (Dry ginger powder 50 % + Dry kokum powder 50 %) based on organoleptic evaluation were selected from experiment one and proceeded to experiment two for evaluation of ginger kokum based herbal tea. The results related to physico-chemical parameters and organoleptic evaluation indicated that, among the different herbal teas, the treatment T3 (First best -90 %+ Cardamom -10 %) recorded best with pH (4.54) of 0th day, T2 (Second Best -100 % -Control) recorded highest titratable acidity (4.02 %) of 60th day, T2 (Second Best -100 %) recorded best with Ascorbic acid (1.32 mg/100 g) of 0th day. T4 (First best 90 % +Turmeric -10 %) at 0th day found to be best with total Phenol content (88.95 mg GAE/g). The maximum organoleptic score for overall acceptability (8.47) was in “Like very much range” on nine-point hedonic scale which is recorded in treatment T4: (First best-90 % +Tulasi-10 %) at the end of storage period. it can be concluded that T4-(First best -90 % + Tulasi - 10%) and T8 (Second best 90 % + Turmeric -10%) are best two standardized herbal teas from this research work.

Physicochemical and sensory evaluation of cookies from germinated maize (Zea mays)-kpaakpa (Hildegardia barteri) - blanched plantain (Musa paradisiaca) composite flour

Composite flours are recently manufactured not only to improve the desired functional properties of end products based on them but also to improve nutritional composition. This study is aimed at determining the physicochemical qualities and sensory properties of composite flour cookies. Germinated maize (Zea mays), Hildegardia barteri (“Kpaakpa”), and blanched plantain (Musa paradiciaca) flour were processed into flours and mixed into various blends using a mixture design. Cookies were produced from the composite flours using the creaming method. The physicochemical and organoleptic properties of the cookies were evaluated. The proximate results showed that increasing the level of Hildegardia barteri flour in the mixture enhanced the protein, fat, ash, and crude fiber contents of the cookies. Micronutrient results showed that iron and zinc increased with the high inclusion of Hildegardia barteri flour. The cookies’ physical properties did not significantly deviate from the control sample. The panelists’ mean score for overall acceptability ranged from 2.65 – 7.75 for all of the samples using HMP1 and HMP9 scoring the lowest. Most of the samples had sensory scores above the midpoints and were generally perceived as acceptable by the panelists. Cookies made with 33.3% of each component were most preferable as they were found to be the best in terms of overall quality. The results obtained from this study demonstrate the possible use of the Hildegardia barteri - based composite flours in bakery products up to 50 % level of substitution. This information can be used for designing food processing protocols which will target consumer requirements and overall acceptability.

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Abstract Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was characterised by significantly higher level of wet and dry gluten content (30.91 and 20.53 %, respectively) and exhibited higher gluten swelling capacity (29.3 %) in comparison to commercial wheat flour that is usually available in Slovak markets. Solvent retention capacity (solvation in specific solvents) of the tested flours was also determined. The measurements showed that these parameters significantly differ from those determined for commercially available flour, whereas the flour produced from IS Danubius wheat variety had the highest lactic acid retention capacity (124.15 %). Correlation analysis indicated strong positive correlations between solvent retention capacity values and gluten characteristics. Furthermore, it was found that baked rolls prepared from IS Danubius flour showed significantly higher loaf volume compared to commercial wheat flour. This study proves lactic acid retention capacity and sucrose retention capacity as parameters enabling the prediction of gluten network quality in dough and of qualitative parameters of baked goods. From the sensory evaluation resulted that the highest score for overall acceptance was observed in IS Danubius baked rolls, which significantly differs from both MS Luneta and commercial wheat flour.

Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp

The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab pulp did not undergo any treatment. Indeed 3 materials were used: yellow maize, cashew almonds, and baobab pulp. All the food materials were dried and ground into flours. Four different complementary flours, MCB1 (73/23/4), MCB2 (72.5/25/2.5), MCB3 (75/22.5/2.5), and MCB4 (74/24/2), were formulated by blending yellow maize flour with cashew, almond, and baobab pulp flours. The proximate composition (moisture content, total ash, total carbohydrate, crude protein, crude fat, and crude fiber), soluble sugar, some minerals (iron and calcium) and vitamins (A and C), the functional properties (water absorption capacity (WAC) and water solubility index (WSI)), and the microbial characteristics of formulated flours were determined. Gruels were prepared from these flours, and their physical and sensory properties, as well as energy density, were determined. The results showed that for all the flours formulated, macronutrients, vitamins, and energy values were in the range recommended by the World Food Program. But concerning minerals, iron (5.12–5.30 mg/100 g DM) and calcium (141.02–181.94 mg/100 g DM) contents were lower compared to the norm. All the flours produced had good WAC, with the highest values for MCB3 (425.46%) and MCB4 (427.25%). The WSI of the formulated flours had the same trend as WAC. The flours presented good microbial characteristics, with no harmful microorganisms. The gruels prepared with the formulated flours exhibited a viscosity between 2497 and 2654 mPa.s, which indicates that they could be easily swallowed by young children with good energy density. The gruels were also accepted by the consumers, with the highest score of overall acceptability for the one prepared with MCB1. Based on their demonstrated nutritional values and functional properties, the flours formulated are potential complementary food for feeding young children but need to be fortified with minerals.

Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975

This study aimed to produce nata from Komagataeibacter nataicola TISTR 975 using yam bean juice as the fermentation substrate. The chemical components of yam bean juice and the physical characteristics of the produced yam bean nata were investigated. Yam bean nata were processed with juices from lemongrass (Cymbopogon citratus, Stapf; LG), Gac fruit (Momordica cochinchinensis Spreng; GF), and Centella (Centella asiatica; CA) and subsequently subjected to CIELAB value analysis, texture profile analysis (TPA), and sensory evaluation. The wet weight and thickness of yam bean nata were recorded as 130.36 ± 0.45 g and 9.64 ± 0.50 mm, respectively. The color analysis of yam bean nata revealed that the L* value slightly tended toward brightness; the a* value was negative, indicating green; and the b* value shifted toward blue. Upon processing, the yam bean nata with LG, GF, and CA exhibited an L* value tending toward white, an a* value indicating green, and a b* value indicating yellow. TPA results revealed a statistically significant disparity in hardness among the processed yam bean nata. Sensory attribute assessment indicated that processing the yam bean nata with LG, GF, and CA juices increased the liking score for overall acceptability.

Optimization and Quality Evaluation of Oats (Avena sativa) Flour Incorporated Paneer

Efforts were initiated to prepare a carbohydrate, calcium and fibre rich paneer by addition of oat flour (Avena sativa). Six samples’ formulations were prepare including control paneer, (100% milk curd). The different formulations of (oats flour: milk curd) in the ratio as: sample (1:99), sample (1.5:98.5), sample (2:98), sample (2.5:97.5) and sample (3:97) to access the quality and acceptability of paneer. The experiment was designed by central composite mixture design and the obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at 5% level of significance version 12.1. The oats flour and milk curd for the development of value-added product, and evaluate proximate and sensory characteristics of product.&#x0D; The sensory evaluation revealed sample (1:99) was found to be best by comparing sensory score of overall acceptance given by the panelists and functional components. Crude protein, crude fat, total ash and carbohydrate of control product were found to be 41.43%, 49.7%, 4.39% and 4.44% whereas for best product the results were 40.54%, 48.97%, 4.39% and 5.92% respectively. The calcium content of best paneer and control paneer were found to be 467.08 mg/100 g and 399.12 mg/100 g respectively. The fiber contents were zero and 0.156% in control and best product sample (1:99) respectively. Therefore, it was concluded that the incorporation of oats flour for the formulation of value-added paneer will be helpful for developing value-added dairy products for the developing countries.

Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes

Impact of microwave power and thickness of papaya slices were studied on the product quality and drying attributes of dehydrated papaya slices. Power (20, 40, 60 and 80W), thickness (3, 6 and 9mm), Moisture content, Vitamin’C’ and Iron content were determined and found i.e.M.c 24.23 to 13.25% w.b., Vitamin ‘C’ 45.55 – 45.38 mg/100g, Iron content 4 - 3.98 mg/100g. The quality and sensory attributes were determined, and it was found that the sample with the thickness of 3mm with 60W power was found highest score in overall acceptability with minimum loss of vitamin C and iron content. Drying rate, Rehydration Ratio, Ash Content were determined and found i.e., Drying Rate 0.0002 – 0.00025 g/s, Rehydration Ratio 1.85 – 1.08, Ash Content 1.80 – 1.02 %. In color parameters the product achieved dark color [L-22.48]at higher microwave power before acceptable dehydration. Where, as the sample dehydrated at slice thickness 3mm and microwave power 60 W scored acceptable color and sensory score as well as L (39.46), a (8.45) &amp;b (15.23. The samples processed at 60 W microwaves drying had higher porosity than fresh samples analyzed by using SEM.Based on the criteria for thin-layer drying kinetics, the results reveal that, in comparison to the Henderson and Pabis, Lewis and Page model, the Singh and Wang model achieved the best values for the coefficient of determination (R2), chi-square (χ2), and reduced root-mean-square error approximation (0.01341).

Production and quality evaluation of corn crackers fortified with freeze-dried banana peel and pulp

Cracker snacks have a high potential to enhance nutritional value. crackers made from corn flour fortified with different ratios of freeze-dried banana peel (FDB-peel) or freeze-dried banana pulp (FDB-pulp) or FDB-peel and FDB Pulp. FDB-peel, FDB Pulp, and crackers were analyzed for proximate analysis, vitamins, minerals, sensory evaluation, antioxidant activity, total phenol, HPLC analysis of phenolic compounds, texture analysis, storage stability of crackers, and prevention of rancidity. The highest protein, dietary fiber, and vitamin C are presented in FDB-Peel which is rich in potassium and calcium. Ferulic acid and Sinapic dominated the phenolic profile of the FDB pulp and peel. Crackers sample (F5) which contained 50 % corn flour 25 % FDB-pulp and 25 % FDB-peel showed a significant increase in dietary fiber. The sensory evaluation of F3 which contained 80 % corn flour and 20 % FDB-pulp had a high score of overall acceptability. The total phenolic and antioxidants were increased with the addition of FDB peel and pulp powder in crackers. The peroxide and acid value in crackers was low compared to the control. The FDB-pulp and FDB-peel products contain a great deal of nutritional properties and hence have potential utility for use as functional ingredients in food product development.

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.

Nowadays, plant-based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose-free nature. Plant-based milks are widely used in the preparation of desserts, cheese-like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant-based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80-90°C), time (6-14 min), and the amount of rice flour (6-10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant-based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7-day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel-like structure with storage modulus (G') exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant-based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture.

Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females

ABSTRACT This study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.

Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder

The pace of modern life of dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item in Bangladesh, but its long cooking time needs to be reduced to satisfy consumer’s needs. So, this study is aimed at developing and analyzing ready-to-cook mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram with 75% lentil (S1), 25% black gram with 75% lentil (S2), and 50% of both dal in 1 : 1 ratio with 50% lentil (S3). Compared to mixed dal powder (8 minutes), the lentil dal powder took less cooking time (7.29 minutes). Mixed dal had no significant effect ( p &gt; 0.05 ) on moisture, fat, and ash but affected on protein content. All mixed dal powder samples showed a higher protein content as well as amino acids such as alanine, aspartic acid, cysteine, glutamic acid, histidine, isoleucine, leucine, methionine, and tyrosine compared to the control. In contrast, the control showed the highest amount of arginine, glycine, lysine, proline, serine, and threonine. Control sample showed the highest loose bulk density (0.828 g/ml), tapped bulk density (0.905 g/ml), water absorption index (5.160 g/g), and water solubility index (24.410 g/100 g) than mixed samples. The color was influenced significantly by adding different pulses variety. The flowability of each sample was excellent, as Carr’s index (CI) and Hausner ratio (HR) for all samples were within 0-10% and 1.00-1.11, respectively. Although no significant differences were found, the sample with 50% lentil, 25% green gram, and 25% black gram secured the highest score in overall acceptability. Samples’ total viable count was assessed for up to 6 months, where the values were within the acceptable limit.