Enhancing Bread Quality: Investigating the Physicochemical and Sensory Properties of Bread with Sweet Potato Flour and Okra Hydrocolloids as Substitutes for Wheat Flour | Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 8

 

In order to enhance the bread qualities, the effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract, on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Bread is one of the oldest artificial basic human foods that have served man from the ancient days till present and its socio-economic importance cannot be undermined. It is also believed to be the most complete and cheap food and basic auxiliary food in times of extreme food poverty. Six breading formulations were prepared with the substitution of 10, 20 and 30% wheat flour for sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. The physicochemical, proximate and mineral composition of the dough and breads were evaluated. Increased additions of okra hydrocolloid (OHC) and sweet potato flour (SPF) had a substantial impact on the CIE color of the bread and dough. Raising the SPF level reduced the dough's baking yield whereas adding OHC increased it. The chemical makeup, pH, and titratable acidity of the loaves remained the same when WF was replaced with SPF and whether or not OHC was added. Sensory acceptance showed that wheat-sweet potatoes composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as a primary source material for bread production. It is concluded that the addition of sweet potato flour up to 30% in the production of bread is an interesting alternative to producing low cost bread without significant changes in its sensory and technological properties improving the nutritional value and “healthy” image of these products.

 

 

Author(s) Details

 

António Paulo Machine

Instituto Agrário de Magude, Magude, Província de Maputo, Mozambique.

Armando Abel Massingue

Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Universidade Save, Chongoene, Mozambique.

Simião Gabriel Balane

Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Universidade Save, Chongoene, Mozambique.

Egas José Armando

Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.

 

 

Please see the link:- https://doi.org/10.9734/bpi/cpafs/v8/3766G

Novel Optimized Functional Yoghurt Made from Soya Bean and Cinnamon | Chapter 10 | Research Perspectives of Microbiology and Biotechnology Vol. 8

This study aimed at producing a novel functional soya bean yoghurt by optimizing the production conditions using response surface methodology. The quantity of ferment (LYOFAST Y439A) (50–100 g) and cinnamon (10-40 g) were optimized using a central composite design. This kind of optimization model’s greatest benefit is that it is more specific and eliminates the necessity for a three-level factorial experiment when developing a second-order quadratic model. Responses (global acceptability and scavenging activity) obtained from experimental runs were fitted into second order polynomial regression model. Also, the multiple optimization technic was used to obtain the compromised optimum condition. The optimized yoghurt was evaluated for its pH and proximate composition using standard methods. The optimum conditions for the production of this yoghurt were as thus: 69.64 g for the quantity of ferment and 10 g for the quantity of cinnamon, 100 g soya beans, 100 g of sugar and 1 L of water soybeans. Soy bean yoghurt made from optimized conditions had a global acceptability of 6.8, scavenging activity of 34%. Also, protein, fat, carbohydrate, calcium, sodium, magnesium, and energy value were respectively 17.1%, 2.91%, 17.93%, 144 mg/100 g, 159.91 mg/100g, 63.18 mg/100g and 166.31 kcal/100g. Acceptable yoghurt with functional properties was obtained from soya beans and cinnamon at the end of this study. With its nutrient, antioxidant, and sensory qualities, the newly made soya bean yoghurt offers the consumers possibility to resume eating a healthful diet. The experimental design that was used to get the results can serve as a basis and a guide for setting parameters for the industrial manufacturing scale of more novel functional and healthy yoghurts.

 

Author (s) Details

 

Chancel Hector KENFACK MOMO
Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, P.O Box 39, Bambili, Bamenda, Cameroon.

 

Please see the book here:- https://doi.org/10.9734/bpi/rpmab/v8/3420 

Enhancing Bread Quality: Investigating the Physicochemical and Sensory Properties of Bread with Sweet Potato Flour and Okra Hydrocolloids as Substitutes for Wheat Flour | Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 8

In order to enhance the bread qualities, the effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract, on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Bread is one of the oldest artificial basic human foods that have served man from the ancient days till present and its socio-economic importance cannot be undermined. It is also believed to be the most complete and cheap food and basic auxiliary food in times of extreme food poverty. Six breading formulations were prepared with the substitution of 10, 20 and 30% wheat flour for sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. The physicochemical, proximate and mineral composition of the dough and breads were evaluated. Increased additions of okra hydrocolloid (OHC) and sweet potato flour (SPF) had a substantial impact on the CIE color of the bread and dough. Raising the SPF level reduced the dough's baking yield whereas adding OHC increased it. The chemical makeup, pH, and titratable acidity of the loaves remained the same when WF was replaced with SPF and whether or not OHC was added. Sensory acceptance showed that wheat-sweet potatoes composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as a primary source material for bread production. It is concluded that the addition of sweet potato flour up to 30% in the production of bread is an interesting alternative to producing low cost bread without significant changes in its sensory and technological properties improving the nutritional value and “healthy” image of these products.

 

Author (s) Details

 

António Paulo Machine,
Instituto Agrário de Magude, Magude, Província de Maputo, Mozambique.

 

Armando Abel Massingue,
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Universidade Save, Chongoene, Mozambique.

 

Armando Abel Massingue,
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique and Universidade Save, Chongoene, Mozambique.

 

Egas José Armando,
Escola Superior de Desenvolvimento Rural (ESUDER), Universidade Eduardo Mondlane (UEM), C.P. 1304, Vilankulo, Inhambane, Mozambique.

 

Please see the book here:- https://doi.org/10.9734/bpi/cpafs/v8/3766G

 

Optimizing Sensorial Attributes and Consumer Preference through Oat Beta Glucan Enrichment in Chocolate Flavored Milk | Chapter 11 | Science and Technology - Recent Updates and Future Prospects Vol. 3

 

Nowadays, the consumption of milk is declining at a fast rate whereas on the contrary there is a rise in the consumption of carbonated beverages which in turn increases the obesity rate. It has also been seen that there is an increasing prevalence of cardiovascular disease (CVD), so there is a need to identify functional foods that reduce CVD risk factors. Innovative approaches to milk fortification hold promise not only in enhancing nutritional value but also in addressing the challenge of declining milk consumption, particularly among children. The study aims to provide insights into the efficacy of oat beta-glucan fortification in enhancing the nutritional profile and consumer appeal of milk-based products, hence promoting cardiovascular health and overall well-being. Research has shown that there is a strong association between oat beta-glucan consumption and a decrease in blood cholesterol levels. Ideal carriers of bioactive compounds are milk-based beverages. Amongst other compounds, beta-glucan is a viscous soluble dietary approved by the FDA that can lower serum cholesterol. Sensory evaluation was carried out for consumer preference and the texture and viscosity were also measured. After a few days, the product taste and viscosity have not changed and there is no separation observed. So, milk and milk products fortified with oat beta-glucan will help to reduce coronary heart disease (CHD) and other health issues. The sources of oat beta-glucan include oat bran, oatmeal and rolled oats which are generally consumed as breakfast cereals, biscuits, bread etc.

 

Author(s)details:-

 

Bandana Chatterjee
Department of Food Technology, Allahabad University, India.

 

Please See the book here :-  https://doi.org/10.9734/bpi/strufp/v3/328

Development of Brahmi Leaves (Centella asiatica) Incorporated Health Mix for Improving Undernutrition and Intelligence among Children | Chapter 03 | Emerging Trends in Disease and Health Research Vol. 2

 In India, children suffer from a high rate of malnutrition. Growth failure, higher morbidity rates, decreased life expectancy, decreased cognitive function and development, decreased learning capacity, poor academic performance, inadequate adult efficiency, and diminished economic growth are all consequences of undernutrition in children. For kids, the health mix is the most popular, practical, easy-to-prepare, and healthy cuisine. This chapter focuses on the development of a less expensive and more nutritious health mix for children in order to improve their nutritional status and cognitive function. The basic materials were obtained, processed, powdered, and blended into five different health mixes. The nutritional and sensory properties of the created health mixtures were evaluated. According to the findings, the health mix III with a combination of multi grain such as redrice (25 g), bajra (25 g), greengram (20 g), soyabean (10 g), riceflakes (10 g), jaggery (8 g), and brahmi leaves (2 g) received significantly higher scores and was also chosen as the best in having high amounts of essential nutrients such as protein (14.9 g), fat (1.68 g), iron (6.52 g), zinc Furthermore, the prepared health mix variation III received the highest rating in several sensory attributes, with results equivalent to the control sample. As a result, thehealth mix, which is made up of a variety of multigrains and brahmi leaves, is one of the most practical food formulae for supplementing undernourished infants. Future research into the use of such supplements to improve the nutritional status and cognitive function of malnourished children is encouraged.

Author(S) Details

Anitha R.
Department of Foods and Nutrition, Muthurangam Government Arts College, Vellore, Tamilnadu, India.

View Book:- https://stm.bookpi.org/ETDHR-V2/article/view/5566

Investigating the Organoleptic Properties of Chocolate Coated Chinese Chestnut | Chapter 10 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Chinese chestnuts, which are native to Taiwan, China, and Korea, have shown to be an effective treatment for a variety of ailments. The major goal of this research was to standardise and produce a high-value Chinese chestnut product to treat a variety of ailments in people of all ages.

Not only to increase the value of the product, but also to introduce the nut to people in other regions of the country and beyond the world. The presence of vitamins in Castanea crenata, C. dentata, and C. mollissima has been the subject of a small number of investigations.

For the confection-chocolate coated chestnut and flaxseed mix, a study was conducted using Chinese chestnut, three different chocolates, and flaxseeds.

The raw material was sourced in Uttarakhand and then processed utilising techniques like as roasting and sun drying.

Colorful foils were utilised as the primary packaging material, followed by appealing cardboard boxes as secondary packaging, which protects the sweets from biological, chemical, and physical influences. The sensory qualities of these confections made from Chinese chestnut are being studied. All three confection samples T1, T2, and T3 passed the sensory test. On the created chocolates, several microbiological tests such as TPC, E. coli, and nutritional analysis were performed.

Author(S) Details

G. Gupta
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

S. Mishra
School for Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

A. Chakrobarty
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Dubey
Department of Food and Nutrition, School of Home Sciences, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Shankar
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4907

Industrial Waste Whey as a Low-Cost, Efficient, and Environmentally Safe Disinfectant, with Potential Applications for Minimally Processed Foodstuff | Chapter 11 | Current Approaches in Science and Technology Research Vol. 14

 Fresh-cut fruit and vegetables are becoming a rapidly growing area of the horticultural industry, with correspondingly high customer demand, as they provide a quick and reliable means to get healthful items. Sanitizing procedures are frequently included in fresh-cut processing, with chlorine washing being the most common option. Alternative disinfection chemicals have become increasingly popular as a result of chlorine's negative health consequences. In this context, fermented cheese whey has showed promise as a natural sanitizer, but its efficacy in fresh-cut produce has been questioned. Furthermore, because it still retains a high organic load, it continues to be a hazard for the environment.

We set out to create a low-cost, scalable fermentation procedure for producing a disinfectant from dairy waste with low organic content and high lactic acid levels. Industrial whey from sheep, goat, and cow milk was fermented with a specific mesophilic-lactic acid bacteria starter mix during a 120-hour fermentation period, yielding the highest lactic acid production and lowest lactose level. Antibacterial activity was determined to be strongest after 120 hours against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, as well as a total of thirteen other food pathogenic and spoilage pathogens.

We tested the efficacy of this whey as a disinfection in shredded lettuce and compared it to that of chlorine, looking at microbiological quality, texture, colour, and sensory perception, pH, and O2 and CO2 measurements. Not only was microbiological quality better (p 0.05) when we used our whey solution, but the quality indicators for whey were statistically identical to those treated with chlorine. As a result, our findings support the use of an industrial waste whey as a low-cost, efficient, and environmentally friendly disinfection, with potential uses for minimally processed foods as a chlorine substitute.

Author (S) Details

Maria Isabel S. Santos
Linking Landscape Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal and Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisbon, Portugal.

Ana Isabel G. Lima
Linking Landscape Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal and Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisbon, Portugal.

Laurentina Pedroso
Linking Landscape Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal and Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisbon, Portugal.

Isabel Sousa
Linking Landscape Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia (ISA), Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.

View Book :- https://stm.bookpi.org/CASTR-V14/article/view/3003

Agroforestry Practices among Farmers in Igabi Local Government Area of Kaduna State, Nigeria | Chapter 3 | Cutting-edge Research in Agricultural Sciences Vol. 7

 Farmers in the Igabi Local Government Area of Kaduna State, Nigeria, were interviewed about their agroforestry activities. A standardised questionnaire was used to collect data from 100 randomly selected farmers. The farmers' socioeconomic characteristics, degree of understanding and adoption of agroforestry practises, types of agroforestry practises adopted, factors influencing farmers' willingness to adopt agroforestry practises, common tree species retained on the field, and constraints faced by farmers in adopting agroforestry-based farming were all covered in the questionnaire. The frequency, percentage, mean, and probit model were used to analyse the data. The research discovered that males (78.00%) dominated farming activities in the study field, that the majority (96.00%) of the farmers are between the ages of 21 and 60, that the majority (87.00%) of the farmers are skilled, and that the majority (76.00%) of them have more than 5 years of farming experience. Farmers in the study region were aware of and practising various forms of agroforestry systems, including tree retention on the farm (33.00 percent), tree planting along with the retained trees (28.00 percent), taungya farming system (28.00 percent), and alley farming (28.00 percent) (20.00 percent ). The study found that agroforestry methods are widely used (79.00 percent) in the study areas. The most widely used agroforestry method in the study region was tree retention on farmland (31.0%), while shifting cultivation was the least widely used (5.00%). The probit model analysis revealed that farm size (1.1122), farming experience (0.0231), and access to credit (0.1103) were the variables that significantly influenced farmers' willingness to adopt agroforestry practises in the study region at the 10.00 percent probability level. The study also found that Parkia biglobosa and Vitellaria paradoxa were the two tree species most commonly retained on farmland by all respondents (100%), while Eucalyptus camadulensis was the least commonly grown or retained tree species on farmland in the study region (12.00%). However, constraints such as the high capital intensive nature of agroforestry practises (87.00 percent), weak extension service (80.00 percent), insufficient capital (77.00 percent), poor technical know-how of agroforestry practises (45.00 percent), land tenure system (36.00 percent), and lack of access to credit hindered the degree of adoption of agroforestry practises in the study region (13.00 percent ). Improved agroforestry extension services should be provided to farmers in the study region, according to the study; workshops, seminars, and symposia should be organised for adequate training of farmers to understand agroforestry techniques; and farmers should be encouraged to form cooperative societies so that they can have access to resources.

Author (s) Details

O. N. Oladele
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

O. Olukotun
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

U. U. Emeghara
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

J. T. Ayodele
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

B. F. Ishola
Forestry Research Institute of Nigeria, Jericho Hill, Ibadan, Oyo State, Nigeria.

M. M. Olorukooba
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

R. Suleiman
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

T. A. Awobona
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

View Book :- https://stm.bookpi.org/CRAS-V7/article/view/599