Abstract
The objective of the study was to determine the acceptability of potato powder supplemented and spices added cookies based on their sensory and physical properties. Sensory evaluation was done based on hedonic scale. Potato powder supplementation was ranged from 10-50% (wt. of flour/wt. of potato powder). Cardamom and clove were used as flavoring agent, which ranges from 0.5% to 1% (wt. of flour/wt. of spice). Increment in potato powder supplementation was lead to substantial decrement in physical properties and sensory evaluation (P<0.05)><0.05).><0.05).
Keywords: cookies, potato powder supplementation, spices addition, sensory & physical analysis, ANOVA analysis
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
The document discusses the process of extrusion in food production. It begins with an introduction and overview of extrusion principles and equipment. Key points include that extrusion combines processes like mixing, cooking, and shaping using high temperature and pressure over short times. Extrusion forces material through a die to shape it. The document then provides details on extrusion applications in foods, advantages, parts of an extruder, and examples of common extruded foods. It concludes with some disadvantages of extrusion like color fading or nutrient loss due to the high temperatures used.
The document discusses the process of extrusion. It begins by defining extrusion as a process that combines mixing, cooking, kneading, shearing, shaping and forming. It then explains that extrusion involves pushing material through a die of a given shape. The key steps of extrusion including feeding, mixing, conveying material through a barrel, compressing it, and forcing it through a die are outlined. The document also categorizes and discusses different types of extruders and their applications in food processing.
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
Extrusion is a process that forces material through a die under high temperature, pressure and moisture to transform and form products. There are several types of extruders used to manufacture feed and pet foods, including single screw and twin screw extruders. Proper material selection is important to minimize wear and costs. Extruders have been used for decades and continue to be improved for efficiency.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Production of pumpkin powder and it's utilization in bakery products developm...eSAT Journals
Abstract Pumpkin covers a wide number of species of the family Cucurbitaceae, most of them with actual or potential economic value. Dehydration of pumpkin for producing pumpkin powder can be a useful technique to preserve the pumpkin and obtain new processed food products from dehydrated pumpkin. The review focused on production of pumpkin powder by various drying techniques and incorporation of pumpkin powder in various bakery products as a replacement of wheat flour and also fortification of phytochemicals . The review also focused on physico chemical analysis of the pumpkin powder and pumpkin based bakery products and sensory analysis of the pumpkin based products. The replacement level of wheat flour by pumpkin flour in various bakery products determined by various researcher also focused in this review. The researchers reported that increasing the pumpkin flour concentration had an adverse effect on sensory analysis and colour. The researcher reported that pumpkin flour with low to medium concentration was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Adding more pumpkin powder increased the level of carotene in the bakery products. Phytochemicals were increased with increasing pumpkin flower concentration in bakery products. Keywords: Pumpkin powder, β-carotene, cookie, cake, physiochemical analysis.
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
PREPARATION AND UTILIZATION OF EMULSIFIERS IN SWEET BISCUITSEDITOR IJCRCPS
Emulsifiers have been prepared by blending soymilk , skim milk powder and baby food with combination of lecithin and glycerol
mono-stearate along with sorbitol, sodium benzoate and water. Analysis of emulsifiers have been carried out for pH, moisture
content, total solids content, acetone insoluble content, acid value, viscosity and percent stability. Samples of biscuits were
formulated varying the amount of emulsifier with constant amounts of whole wheat flour, hydrogenated fat, sugar, sodium
bicarbonate, ammonium bicarbonate, skim milk powder and strawberry. The biscuits were analyzed for carbohydrate content,
protein content, fat content, ash content and moisture content along with standard biscuits. Sensory evaluation of biscuits was
carried out by 9 point Hedonic scale score-card method taking into account attributes such as texture, taste, flavor and overall
quality. It was observed that good quality biscuits could be prepared from the prepared emulsifiers. It is suggested that the
emulsifiers prepared may be useful for other bakery products such as cake, cookies, bread etc.,
Keywords: Emulsifiers,biscuits, proximate composition, sensory evaluation.
The document discusses the process of extrusion in food production. It begins with an introduction and overview of extrusion principles and equipment. Key points include that extrusion combines processes like mixing, cooking, and shaping using high temperature and pressure over short times. Extrusion forces material through a die to shape it. The document then provides details on extrusion applications in foods, advantages, parts of an extruder, and examples of common extruded foods. It concludes with some disadvantages of extrusion like color fading or nutrient loss due to the high temperatures used.
The document discusses the process of extrusion. It begins by defining extrusion as a process that combines mixing, cooking, kneading, shearing, shaping and forming. It then explains that extrusion involves pushing material through a die of a given shape. The key steps of extrusion including feeding, mixing, conveying material through a barrel, compressing it, and forcing it through a die are outlined. The document also categorizes and discusses different types of extruders and their applications in food processing.
This document proposes establishing an enterprise for producing extruded food products. It discusses the objectives of creating economic and social benefits. The enterprise would have market potential due to increasing demand for convenient foods. Extrusion is described as a continuous process that uses pressure and heat to mix ingredients into a uniform product of varied shapes. Common extruded foods include snacks, cereals, and protein alternatives. The document outlines considerations for raw materials, processing, quality assurance, required infrastructure, and the nutritional benefits of extruded products like protein and fiber enrichment.
Extrusion is a process that forces material through a die under high temperature, pressure and moisture to transform and form products. There are several types of extruders used to manufacture feed and pet foods, including single screw and twin screw extruders. Proper material selection is important to minimize wear and costs. Extruders have been used for decades and continue to be improved for efficiency.
Comparative Evaluation of Proximate Composition and Functional Properties of ...iosrjce
The two varieties of cooking banana (Musa cardaba and Musa bluggoe) were evaluated for
proximate composition and functional properties. The results of the proximate composition showed that the
mean protein values ranged from 4.49 to 4.79%, fat content ranged from 0.78 to 0.84%, carbohydrate content
ranged from 78.85 to 79.88%, moisture content ranged from 10.00 to 10.34%, crude fibre ranged from 0.71 to
0.85% and ash content ranged from 3.83 to 4.62%. In the functional properties, the result showed that bulk
density ranged from 0.74% to 0.79%, water absorption capacity ranged from 1.89 to 1.93%, oil absorption
capacity ranged from 2.30 to 2.78%, while wettability ranged from 59.66 to 60.66 secs.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
1. The document discusses processing technologies for sweet potato and its derived foods in Sichuan, China.
2. It describes how Sichuan is a major producer of sweet potato globally and has successfully established an agro-industry for processing sweet potato.
3. The document outlines various processing methods and technologies for products like flour, puree, starch, noodles, and snack foods derived from sweet potato.
Sweet potato sugar composition and starch morphology studyMaria Mehmood
This document presents a study on the effects of baking on the sugar composition and starch morphology of sweet potatoes. The study involved growing and selecting seven sweet potato cultivars, baking samples at 200°C for 60 minutes, analyzing moisture content and sugar levels using HPLC, and taking electronic micrographs of fresh and baked samples. The results showed that maltose increased dramatically after baking, becoming the major sugar. Baking also completely gelatinized the oval-shaped starch granules. The findings will help manufacturers produce better quality baked sweet potatoes.
Effect of the complex improver on consumer properties of bakery productsIWenTan
By
Olena Bilyk, Esma Khalikova, Anastasiia Shevchenko,
Oksana Kochubei-Lytvynenko, Yuliia Bondarenko, Albina Fain
National University of Food Technologies, Kyiv, Ukraine
basic of extrusion; type of extruder; extruded producrs; cold extrusion & hot...PulkitTyagi16
basic of extrusion, gives you a good idea about extrusion and extruded products. it has essential information regarding kurkure, macroni products, chewing products and extruded pet products. hard boiled sweets and are also made by extrusion
This document discusses extrusion processing for animal feed and food products. It begins by defining extrusion and describing its use in feed manufacturing. It then covers key aspects of extrusion including raw materials, process variables, critical parameters, and end products. Various applications are highlighted such as pet foods, aquaculture feeds, breakfast cereals and more. Fundamental concepts are explained like the effects of protein, starch and fat. New developments and market trends are also mentioned.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Solutions for frozen dough applicationsBob Schumann
Dr. Jayne Bock discusses the challenges of producing frozen dough products and introduces analytical solutions that can help improve product consistency and reduce waste.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
IRJET- Preparation of Papaya Burfi Fortified with Wet DatesIRJET Journal
This document describes a study that prepared and analyzed a papaya and dates burfi confection. The burfi was formulated with a 70:30 ratio of papaya and dates pulp. It was prepared via a process of washing, grinding, heating, adding sugar powder, coconut powder and cardamom, cooling, cutting, and packaging. Proximate analysis found the burfi provided 42.3g carbohydrates, 5.15g fat, 1.46g protein, and 162.5kcal energy per 100g. Microbial analysis showed stable moisture, fat, carbohydrate, and energy levels over 7 days of storage. Sensory evaluation and quality control testing were also conducted on the fortified papaya and dates
Effects of hydrocolloids on partial baking and frozen storageDr Asif Ahmad
This technical paper studied the effects of adding various hydrocolloids (hydroxypropyl methylcellulose or HPMC, carboxymethylcellulose or CMC, and guar gum) to partially baked wheat flour chapatti before frozen storage. Rheological studies found that the hydrocolloids increased water absorption, dough development time, and dough stability compared to the control without hydrocolloids. After frozen storage, the partially baked chapatti with hydrocolloids had higher moisture retention and water soluble starch levels. Sensory analysis also showed improved characteristics with the combination of partial baking and hydrocolloid addition compared to the control. Among the hydrocolloids, HPMC performed the best, followed by CMC and guar
Extrusion is a process that converts raw materials into a desired shape and form by forcing it through a die under pressure. There are four main types of extrusion systems - cold extrusion, extrusion cooking, single screw extruder, and twin screw extruder. A single screw extruder uses one rotating screw to move material through the barrel, while a twin screw extruder uses two intermeshing or counter-rotating screws. Extrusion is used to manufacture many food products like cereals, pastas, and snacks. Power requirements and rheological properties of the extrudate impact extruder design and operation.
Role of engineering principles and mathematical modelingRamabhau Patil
This document discusses the role of engineering principles and mathematical modeling in food processing technologies. It provides an overview of various traditional and recent food processing methods for crops like rice, wheat and fruits/vegetables. Emerging technologies discussed include high pressure processing, microwave heating, ohmic heating, irradiation and extrusion processing. The importance of modeling various aspects of these technologies is emphasized, such as bacterial inactivation kinetics under high pressure processing, temperature distribution during ohmic and microwave heating, nutrient loss during different thermal processing methods, and extrudate properties. Specific examples of mathematical models for processes like blanching by ohmic heating are also presented.
This document discusses the processing of feeds and forage crops. It begins by defining feed processing as altering the physical nature of feed commodities to optimize animal utilization and diet stability. It then discusses various forage plants and their classification. Common feed processing methods like particle size reduction using cutting, crushing, shearing and impact grinding are explained. Commonly used mills in feed processing like hammer mills and roller mills are described. The key steps in feed mixing like achieving uniform distribution of ingredients are covered. Different types of mixers used in feed processing like vertical batch mixers and horizontal mixers are explained.
The document discusses developing a new vegan cookie formulation for people with celiac disease and/or diabetes. An experiment was conducted to create rice flour cookies using margarine, stevia, vegetable oil and rice flour instead of standard ingredients. Physical properties like moisture content and texture were similar between control and experimental cookies. Sensory evaluation showed control cookies were preferred for appearance, color, flavor, texture and sweetness. With further optimization of ingredients and proportions, sensory characteristics of experimental cookies could potentially be improved.
Selecting an extruder can be a confusing process for buyers. Many options are available in the marketplace when selecting extrusion systems for product. For example: is a single- or twin-screw extruder required? Should it be a "wet" or "dry" extruder? Should it have internal steam locks or a single face die plate? Should it have continuous or interrupted flights, and so on. Appropriate selection depends on several factors.
Dehulling characteristics of oat (ol 9 variety) as affected by grain moisture...eSAT Publishing House
This document studied the effect of grain moisture content on the dehulling characteristics of oat (OL-9 variety) using an indigenously developed small scale impact oat dehuller. Dehulling efficiency and groat recovery significantly increased as grain moisture increased from 10% to 16%, while broken content significantly decreased as moisture increased from 10% to 19%. Regression equations were developed relating grain moisture to dehulling parameters. Optimum moisture content for impact dehulling was determined to be 16%.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Extrusion processing is a modern cooking technique that uses heat, pressure, shear and friction to produce food products. Raw materials are fed into an extruder barrel containing a screw. As the materials are conveyed down the barrel by the rotating screw, heating and pressure increase viscosity into a semi-solid mass. The plasticized material is then forced through a die to produce the final product shape before cooling. Extrusion cooking offers advantages like lower processing costs, less space requirements, and high production rates. However, it also has disadvantages such as larger minimum lot sizes and higher initial costs.
1. The document discusses processing technologies for sweet potato and its derived foods in Sichuan, China.
2. It describes how Sichuan is a major producer of sweet potato globally and has successfully established an agro-industry for processing sweet potato.
3. The document outlines various processing methods and technologies for products like flour, puree, starch, noodles, and snack foods derived from sweet potato.
Sweet potato sugar composition and starch morphology studyMaria Mehmood
This document presents a study on the effects of baking on the sugar composition and starch morphology of sweet potatoes. The study involved growing and selecting seven sweet potato cultivars, baking samples at 200°C for 60 minutes, analyzing moisture content and sugar levels using HPLC, and taking electronic micrographs of fresh and baked samples. The results showed that maltose increased dramatically after baking, becoming the major sugar. Baking also completely gelatinized the oval-shaped starch granules. The findings will help manufacturers produce better quality baked sweet potatoes.
Effect of the complex improver on consumer properties of bakery productsIWenTan
By
Olena Bilyk, Esma Khalikova, Anastasiia Shevchenko,
Oksana Kochubei-Lytvynenko, Yuliia Bondarenko, Albina Fain
National University of Food Technologies, Kyiv, Ukraine
basic of extrusion; type of extruder; extruded producrs; cold extrusion & hot...PulkitTyagi16
basic of extrusion, gives you a good idea about extrusion and extruded products. it has essential information regarding kurkure, macroni products, chewing products and extruded pet products. hard boiled sweets and are also made by extrusion
This document discusses extrusion processing for animal feed and food products. It begins by defining extrusion and describing its use in feed manufacturing. It then covers key aspects of extrusion including raw materials, process variables, critical parameters, and end products. Various applications are highlighted such as pet foods, aquaculture feeds, breakfast cereals and more. Fundamental concepts are explained like the effects of protein, starch and fat. New developments and market trends are also mentioned.
Development and Organoleptic Evaluation of Sweet Biscuits Formulated by Using...CrimsonPublishersIOD
Development and Organoleptic Evaluation of
Sweet Biscuits Formulated by Using Wheat Flour, Barley Flour and Germinated Fenugreek Seed Powder for Diabetics by Himani Lalit* and Anita Kochhar in Himani Lalit* and Anita Kochhar in Interventions in Obesity & Diabetes
Solutions for frozen dough applicationsBob Schumann
Dr. Jayne Bock discusses the challenges of producing frozen dough products and introduces analytical solutions that can help improve product consistency and reduce waste.
formulation, acceptability and storage stability of appetized ginger plum lea...IJEAB
Appetized ginger plum leather was prepared by using different combinations of ginger and plum pulp with varying concentrations of appetizing mixture. The TSS of ginger and plum pulp were raised to 25oB by adding sugar and 1.0 to 2.5% appetizing mixture, followed by drying thin layers in dehydrator (55±2oC) to 12-14% moisture content. The standardization of most palatable recipe was done by evaluating sensory properties and highest score was obtained by ginger: plum (50:50) and 1.5% appetizing mixture. The appetized leather contained comparatively higher amount of ascorbic acid (13.16mg/100g), total phenols (55.89mg/100g) and antioxidant activity (72.94%). The leather was found most stable when packaged in laminated aluminium pouches during storage. The leather did not exhibit appreciable changes in titratable acidity, ascorbic acid, total sugars, phenols and antioxidant activity after 6 months. Thus the appetized ginger plum leather can be stored under ambient storage after packing in aluminium laminated pouches.
IRJET- Preparation of Papaya Burfi Fortified with Wet DatesIRJET Journal
This document describes a study that prepared and analyzed a papaya and dates burfi confection. The burfi was formulated with a 70:30 ratio of papaya and dates pulp. It was prepared via a process of washing, grinding, heating, adding sugar powder, coconut powder and cardamom, cooling, cutting, and packaging. Proximate analysis found the burfi provided 42.3g carbohydrates, 5.15g fat, 1.46g protein, and 162.5kcal energy per 100g. Microbial analysis showed stable moisture, fat, carbohydrate, and energy levels over 7 days of storage. Sensory evaluation and quality control testing were also conducted on the fortified papaya and dates
Effects of hydrocolloids on partial baking and frozen storageDr Asif Ahmad
This technical paper studied the effects of adding various hydrocolloids (hydroxypropyl methylcellulose or HPMC, carboxymethylcellulose or CMC, and guar gum) to partially baked wheat flour chapatti before frozen storage. Rheological studies found that the hydrocolloids increased water absorption, dough development time, and dough stability compared to the control without hydrocolloids. After frozen storage, the partially baked chapatti with hydrocolloids had higher moisture retention and water soluble starch levels. Sensory analysis also showed improved characteristics with the combination of partial baking and hydrocolloid addition compared to the control. Among the hydrocolloids, HPMC performed the best, followed by CMC and guar
Extrusion is a process that converts raw materials into a desired shape and form by forcing it through a die under pressure. There are four main types of extrusion systems - cold extrusion, extrusion cooking, single screw extruder, and twin screw extruder. A single screw extruder uses one rotating screw to move material through the barrel, while a twin screw extruder uses two intermeshing or counter-rotating screws. Extrusion is used to manufacture many food products like cereals, pastas, and snacks. Power requirements and rheological properties of the extrudate impact extruder design and operation.
Role of engineering principles and mathematical modelingRamabhau Patil
This document discusses the role of engineering principles and mathematical modeling in food processing technologies. It provides an overview of various traditional and recent food processing methods for crops like rice, wheat and fruits/vegetables. Emerging technologies discussed include high pressure processing, microwave heating, ohmic heating, irradiation and extrusion processing. The importance of modeling various aspects of these technologies is emphasized, such as bacterial inactivation kinetics under high pressure processing, temperature distribution during ohmic and microwave heating, nutrient loss during different thermal processing methods, and extrudate properties. Specific examples of mathematical models for processes like blanching by ohmic heating are also presented.
This document discusses the processing of feeds and forage crops. It begins by defining feed processing as altering the physical nature of feed commodities to optimize animal utilization and diet stability. It then discusses various forage plants and their classification. Common feed processing methods like particle size reduction using cutting, crushing, shearing and impact grinding are explained. Commonly used mills in feed processing like hammer mills and roller mills are described. The key steps in feed mixing like achieving uniform distribution of ingredients are covered. Different types of mixers used in feed processing like vertical batch mixers and horizontal mixers are explained.
The document discusses developing a new vegan cookie formulation for people with celiac disease and/or diabetes. An experiment was conducted to create rice flour cookies using margarine, stevia, vegetable oil and rice flour instead of standard ingredients. Physical properties like moisture content and texture were similar between control and experimental cookies. Sensory evaluation showed control cookies were preferred for appearance, color, flavor, texture and sweetness. With further optimization of ingredients and proportions, sensory characteristics of experimental cookies could potentially be improved.
Selecting an extruder can be a confusing process for buyers. Many options are available in the marketplace when selecting extrusion systems for product. For example: is a single- or twin-screw extruder required? Should it be a "wet" or "dry" extruder? Should it have internal steam locks or a single face die plate? Should it have continuous or interrupted flights, and so on. Appropriate selection depends on several factors.
Dehulling characteristics of oat (ol 9 variety) as affected by grain moisture...eSAT Publishing House
This document studied the effect of grain moisture content on the dehulling characteristics of oat (OL-9 variety) using an indigenously developed small scale impact oat dehuller. Dehulling efficiency and groat recovery significantly increased as grain moisture increased from 10% to 16%, while broken content significantly decreased as moisture increased from 10% to 19%. Regression equations were developed relating grain moisture to dehulling parameters. Optimum moisture content for impact dehulling was determined to be 16%.
This document outlines a plan to develop an extruded snack using pseudo grain flours, fruit pulp powders, encapsulated green coffee extract, and spice oleoresins. The snack aims to provide nutrition from the grains and fruits as well as antioxidants. A literature review found research supporting the use of these ingredients in extruded products. The experimental plan involves optimizing ingredient proportions, pre-treating some ingredients, mixing, extruding, drying, and evaluating the product's quality, nutrition, microbiology, and shelf life over 3 months. The process aims to utilize underutilized ingredients to create a wholesome snack.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
IRJET - Preparation of Multi-Flour SticksIRJET Journal
This document describes research conducted to develop a multi-flour stick as a healthy snack option. The sticks were produced using rice flour, black gram flour, Bengal gram flour, and varying ratios of soy flour, with the addition of sesame seeds and spices. Sensory analysis showed that samples containing 25% soy flour were preferred. Chemical analysis found the product to be rich in protein, calcium, and carbohydrates while low in fat and sodium. The multi-flour sticks were aimed to provide nutrition to address malnutrition and appeal to health-conscious consumers seeking low-fat, portable snack options.
IRJET-To Study the Sensory Attribute of Nutritious Pizza by using Oats Flour ...IRJET Journal
- The document discusses a study that developed nutritious pizza bases using different ratios of oats flour and rice flour, and evaluated them sensorially and nutritionally.
- Five pizza base formulations were created with varying ratios of oats flour and rice flour. They were evaluated for sensory attributes like appearance, texture, and taste using a hedonic scale.
- Nutritionally, formulation T5 with a 66.8% oats flour to 13.2% rice flour ratio was highest in protein, carbohydrates, fiber, calcium, and other nutrients. Sensorially, T5 and formulation T3 were both found to be acceptable.
IRJET -Preparation of Healthy-Vegan Flavored Soymilk Blended with PeanutIRJET Journal
This document summarizes a study that formulated a vegan soy and peanut milk beverage. The milk was created with a 80:20 ratio of soy milk to peanut milk, along with added flavors. Nutritionally, the milk contains protein, carbohydrates, calcium, fat, sugar, ash, and fiber. It is recommended for those who are lactose intolerant since it does not contain lactose. The processing makes the milk easily digestible and suitable for all ages. Shelf life testing showed the milk remained stable for up to 10 days refrigerated. The soy and peanut milk is concluded to be a nutritious alternative to animal milk that could help reduce malnutrition when supplemented to young children.
Optimization of extrusion process for production of texturized flaxseed defat...eSAT Journals
Abstract The objective of this work was to obtain and evaluate the nutritional and functional properties of texturized defatted flaxseed meal rich in protein. The flaxseed was defatted, grinded, and sieved to eliminate hull fiber. The independent variables used were 14 to 20 per cent feed moisture; 300 to 500 rpm screw speed and 120 to 1800C barrel temperature. The texturized flaxseed defatted meal contained 2.61per cent moisture, 2.707 per cent fat, 38.24 per cent protein and 12.24 per cent fiber. During texturization two important reactions (protein denaturation and starch gelatinization) in dough can affect viscosity. Functional properties as indicated by this study, texturized defatted flaxseed meal may be recommended for use as an ingredient in products such as noodles, cookies, extruded snacks, meat batters, hamburgers, and ice cream. Keywords: Extrusion, Flaxseed meal, Texturization, Response surface methodology etc.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Nutrients retention in functional beef burgers with especial emphasis on lipi...eSAT Publishing House
This document summarizes a study that investigated the retention of nutrients, particularly fatty acids, in healthier beef burgers with different amounts of added dry soybean sprouts (DSS). Several burger formulations were prepared with partial replacement of pork fat with soybean oil and 0g/kg, 5g/kg, 10g/kg or 20g/kg of added DSS. Cooking yield increased with higher DSS amounts, indicating it improved water and fat retention. Higher DSS concentrations also led to higher protein and fat retention. Burgers with 5g/kg or 10g/kg DSS had improved ratios of polyunsaturated to saturated fatty acids after cooking due to reduced saturated fat losses. Multivariate analysis identified
Nutrients retention in functional beef burgers with especial emphasis on lipi...eSAT Journals
Abstract The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil –healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg and 20g/kg of dry soybean sprouts (DSS) as additive. A multivariate analysis was applied in order to detect the main fatty acids to characterize the finished product. Cooking yield of samples increased with the amount DSS incorporated, meaning that this bulking agent improved retention of water and fat in the matrix. The higher concentration of additive the higher the protein and total fat retention. Respect to fatty acid profile in samples incorporated with 5g/kg, 10g/kg of DSS the loss of fat –specially saturated fatty acids (SFA) - improved the ratio between polyunsaturated fatty acids (PUFA) and SFA. Also analyses of atherogenic and thrombogenic indices indicate that 10g/kg DSS presents the lower values for these parameters. Multivariate analysis shown that fatty acid descriptors with more contribution to variability of total data were miristic, palmitic, linoleic and linolenic fatty acid. Keywords: Healthier burgers, Fatty acids, Nutrient retention, Multivariate analysis
Development and Sensory Evaluation of Amaranth chocolate.IRJET Journal
This document summarizes the development and sensory evaluation of amaranth chocolate. The chocolate was formulated using amaranth, puffed rice, dates, and dark chocolate. Amaranth provides protein and fiber, while dates act as a natural sweetener. Sensory analysis showed the chocolate was acceptable. Proximate analysis found the chocolate provided 417 kcal/100g and was a good source of energy, carbohydrates, fat, and protein. The study concluded the amaranth chocolate had acceptable characteristics and ingredients that could help control hunger as a functional food.
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
This document provides an overview of non-dairy fermented milk products. It discusses various plant-based milk alternatives made from cereals, legumes, nuts and how fermenting these materials can improve their organoleptic and nutritional properties. The key points covered include:
- Fermenting plant-based milks with lactic acid bacteria, bacilli or yeasts can develop unique flavors, enhance nutritional profiles and improve digestibility.
- Different plant materials like soy, almonds, oats have varying protein, fat and carbohydrate contents which influence the texture and taste of dairy analogs.
- Processing techniques like soaking, blanching, milling and enzymatic treatments can impact
Food additives play a critical role in food processing and the development of the modern food industry. They help maintain product consistency, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening or control acidity/alkalinity, and enhance flavor or impart desired color. While concerns exist about perceived motives and potential risks, food additives have also been a major driver of innovation in the food industry by making new product formats and improved shelf life possible. India has a large and growing population as well as a food industry that remains fragmented and faces challenges in infrastructure, supply chains, and maintaining food safety standards. The Food Safety and Standards Act of 2006 consolidated food regulation in India under a single authority,
A Review on Juice and Pedigree Making MachineIRJET Journal
This document describes a juice and pedigree making machine that aims to reduce food waste from fruit and vegetable processing. The machine works by:
1. Extracting juice from fruits, while the remaining pulp is fed into a heating furnace.
2. The furnace contains a heating coil and fan to induce hot air and dry the pulp, reducing its moisture content.
3. The dried pulp is then ground into a fine powder called "pedigree" which can be used as nutritious animal feed, helping farmers and preventing food waste.
The machine was created to address issues like rising feed costs, lack of nutritious animal food options, and large amounts of fruit/vegetable waste produced
Studies on Preparation of Apple Pomace and Orange Peel Incorporated CookiesIRJET Journal
1. Studies were conducted to incorporate apple pomace and orange peel powder at different levels (0, 5, 10, 15%) in cookies as a replacement for refined wheat flour.
2. The cookies were analyzed for physical, chemical, and sensory properties. Cookies with 10% orange peel powder replacement had the highest sensory acceptability scores compared to other samples.
3. Increasing the levels of apple pomace and orange peel powder decreased the spread ratio of cookies. It also decreased the protein and fat content but increased the dietary fiber content of cookies.
4. Apple pomace and orange peel powder can be substituted up to 10% in refined wheat flour to prepare cookies without negatively impacting quality attributes.
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
This document discusses how technology is changing food production, processing, and sourcing for the food service sector. It covers how precision farming and regenerative agriculture are using technology to improve sustainability. It also examines how food processing is transforming raw materials into shelf-stable foods while balancing nutritional value and environmental impact. The role of food science and food technology in addressing issues like food waste, climate change, and unequal supply chains is explored.
The document summarizes a study that investigated the nutritional composition, physicochemical properties, and sensory quality of cookies made by substituting wheat flour with 20%, 30%, and 50% mango pulp. Key findings include:
- Moisture, ash, and water absorption increased as mango pulp substitution increased, while water solubility decreased.
- Sensory analysis showed cookies with 20-30% mango pulp substitution were rated best for color, taste, and acceptability, though flavor ratings were not significantly different.
- Crispness decreased as mango pulp substitution increased, possibly due to higher fiber content in mango pulp.
2123-Article Full Text-2847-1-10-20201108.pdfASMSarwar2
This study evaluated the sensory profiles and consumer preferences of 6 commercial potato chip brands under blind and informed conditions. Descriptive analysis identified 18 sensory attributes of appearance, flavor, and texture. Under blind testing, 80 consumers rated their acceptance of samples on a scale. Informed testing provided consumers with manufacturer names, ingredients, and nutrition details. The results found significant sensory variations between brands but health claims like "oil-free" did not significantly impact liking scores. Consumer preferences were driven more by taste than health factors or product information.
Similar to Effect of potato powder supplementation and spices addition on physical and sensory properties of cookies (20)
Mechanical properties of hybrid fiber reinforced concrete for pavementseSAT Journals
Abstract
The effect of addition of mono fibers and hybrid fibers on the mechanical properties of concrete mixture is studied in the present
investigation. Steel fibers of 1% and polypropylene fibers 0.036% were added individually to the concrete mixture as mono fibers and
then they were added together to form a hybrid fiber reinforced concrete. Mechanical properties such as compressive, split tensile and
flexural strength were determined. The results show that hybrid fibers improve the compressive strength marginally as compared to
mono fibers. Whereas, hybridization improves split tensile strength and flexural strength noticeably.
Keywords:-Hybridization, mono fibers, steel fiber, polypropylene fiber, Improvement in mechanical properties.
Material management in construction – a case studyeSAT Journals
Abstract
The objective of the present study is to understand about all the problems occurring in the company because of improper application
of material management. In construction project operation, often there is a project cost variance in terms of the material, equipments,
manpower, subcontractor, overhead cost, and general condition. Material is the main component in construction projects. Therefore,
if the material management is not properly managed it will create a project cost variance. Project cost can be controlled by taking
corrective actions towards the cost variance. Therefore a methodology is used to diagnose and evaluate the procurement process
involved in material management and launch a continuous improvement was developed and applied. A thorough study was carried
out along with study of cases, surveys and interviews to professionals involved in this area. As a result, a methodology for diagnosis
and improvement was proposed and tested in selected projects. The results obtained show that the main problem of procurement is
related to schedule delays and lack of specified quality for the project. To prevent this situation it is often necessary to dedicate
important resources like money, personnel, time, etc. To monitor and control the process. A great potential for improvement was
detected if state of the art technologies such as, electronic mail, electronic data interchange (EDI), and analysis were applied to the
procurement process. These helped to eliminate the root causes for many types of problems that were detected.
Managing drought short term strategies in semi arid regions a case studyeSAT Journals
Abstract
Drought management needs multidisciplinary action. Interdisciplinary efforts among the experts in various fields of the droughts
prone areas are helpful to achieve tangible and permanent solution for this recurring problem. The Gulbarga district having the total
area around 16, 240 sq.km, and accounts 8.45 per cent of the Karnataka state area. The district has been situated with latitude 17º 19'
60" North and longitude of 76 º 49' 60" east. The district is situated entirely on the Deccan plateau positioned at a height of 300 to
750 m above MSL. Sub-tropical, semi-arid type is one among the drought prone districts of Karnataka State. The drought
management is very important for a district like Gulbarga. In this paper various short term strategies are discussed to mitigate the
drought condition in the district.
Keywords: Drought, South-West monsoon, Semi-Arid, Rainfall, Strategies etc.
Life cycle cost analysis of overlay for an urban road in bangaloreeSAT Journals
Abstract
Pavements are subjected to severe condition of stresses and weathering effects from the day they are constructed and opened to traffic
mainly due to its fatigue behavior and environmental effects. Therefore, pavement rehabilitation is one of the most important
components of entire road systems. This paper highlights the design of concrete pavement with added mono fibers like polypropylene,
steel and hybrid fibres for a widened portion of existing concrete pavement and various overlay alternatives for an existing
bituminous pavement in an urban road in Bangalore. Along with this, Life cycle cost analyses at these sections are done by Net
Present Value (NPV) method to identify the most feasible option. The results show that though the initial cost of construction of
concrete overlay is high, over a period of time it prove to be better than the bituminous overlay considering the whole life cycle cost.
The economic analysis also indicates that, out of the three fibre options, hybrid reinforced concrete would be economical without
compromising the performance of the pavement.
Keywords: - Fatigue, Life cycle cost analysis, Net Present Value method, Overlay, Rehabilitation
Laboratory studies of dense bituminous mixes ii with reclaimed asphalt materialseSAT Journals
Abstract
The issue of growing demand on our nation’s roadways over that past couple of decades, decreasing budgetary funds, and the need to
provide a safe, efficient, and cost effective roadway system has led to a dramatic increase in the need to rehabilitate our existing
pavements and the issue of building sustainable road infrastructure in India. With these emergency of the mentioned needs and this
are today’s burning issue and has become the purpose of the study.
In the present study, the samples of existing bituminous layer materials were collected from NH-48(Devahalli to Hassan) site.The
mixtures were designed by Marshall Method as per Asphalt institute (MS-II) at 20% and 30% Reclaimed Asphalt Pavement (RAP).
RAP material was blended with virgin aggregate such that all specimens tested for the, Dense Bituminous Macadam-II (DBM-II)
gradation as per Ministry of Roads, Transport, and Highways (MoRT&H) and cost analysis were carried out to know the economics.
Laboratory results and analysis showed the use of recycled materials showed significant variability in Marshall Stability, and the
variability increased with the increase in RAP content. The saving can be realized from utilization of recycled materials as per the
methodology, the reduction in the total cost is 19%, 30%, comparing with the virgin mixes.
Keywords: Reclaimed Asphalt Pavement, Marshall Stability, MS-II, Dense Bituminous Macadam-II
Laboratory investigation of expansive soil stabilized with natural inorganic ...eSAT Journals
This document summarizes a study on stabilizing expansive black cotton soil with the natural inorganic stabilizer RBI-81. Laboratory tests were conducted to evaluate the effect of RBI-81 on the soil's engineering properties. The tests showed that with 2% RBI-81 and 28 days of curing, the unconfined compressive strength increased by around 250% and the CBR value improved by approximately 400% compared to the untreated soil. Overall, the study found that RBI-81 effectively improved the strength properties of the black cotton soil and its suitability as a soil stabilizer was supported.
Influence of reinforcement on the behavior of hollow concrete block masonry p...eSAT Journals
Abstract
Reinforced masonry was developed to exploit the strength potential of masonry and to solve its lack of tensile strength. Experimental
and analytical studies have been carried out to investigate the effect of reinforcement on the behavior of hollow concrete block
masonry prisms under compression and to predict ultimate failure compressive strength. In the numerical program, three dimensional
non-linear finite elements (FE) model based on the micro-modeling approach is developed for both unreinforced and reinforced
masonry prisms using ANSYS (14.5). The proposed FE model uses multi-linear stress-strain relationships to model the non-linear
behavior of hollow concrete block, mortar, and grout. Willam-Warnke’s five parameter failure theory has been adopted to model the
failure of masonry materials. The comparison of the numerical and experimental results indicates that the FE models can successfully
capture the highly nonlinear behavior of the physical specimens and accurately predict their strength and failure mechanisms.
Keywords: Structural masonry, Hollow concrete block prism, grout, Compression failure, Finite element method,
Numerical modeling.
Influence of compaction energy on soil stabilized with chemical stabilizereSAT Journals
This document summarizes a study on the influence of compaction energy on soil stabilized with a chemical stabilizer. Laboratory tests were conducted on locally available loamy soil treated with a patented polymer liquid stabilizer and compacted at four different energy levels. The study found that increasing the compaction effort increased the density of both untreated and treated soil, but the rate of increase was lower for stabilized soil. Treating the soil with the stabilizer improved its unconfined compressive strength and resilient modulus, and reduced accumulated plastic strain, with these properties further improved by higher compaction efforts. The stabilized soil exhibited strength and performance benefits compared to the untreated soil.
Geographical information system (gis) for water resources managementeSAT Journals
This document describes a hydrological framework developed in the form of a Hydrologic Information System (HIS) to meet the information needs of various government departments related to water management in a state. The HIS consists of a hydrological database coupled with tools for collecting and analyzing spatial and non-spatial water resources data. It also incorporates a hydrological model to indirectly assess water balance components over space and time. A web-based GIS portal was created to allow users to access and visualize the hydrological data, as well as outputs from the SWAT hydrological model. The framework is intended to facilitate integrated water resources planning and management across different administrative levels.
Forest type mapping of bidar forest division, karnataka using geoinformatics ...eSAT Journals
Abstract
The study demonstrate the potentiality of satellite remote sensing technique for the generation of baseline information on forest types
including tree plantation details in Bidar forest division, Karnataka covering an area of 5814.60Sq.Kms. The Total Area of Bidar
forest division is 5814Sq.Kms analysis of the satellite data in the study area reveals that about 84% of the total area is Covered by
crop land, 1.778% of the area is covered by dry deciduous forest, 1.38 % of mixed plantation, which is very threatening to the
environmental stability of the forest, future plantation site has been mapped. With the use of latest Geo-informatics technology proper
and exact condition of the trees can be observed and necessary precautions can be taken for future plantation works in an appropriate
manner
Keywords:-RS, GIS, GPS, Forest Type, Tree Plantation
Factors influencing compressive strength of geopolymer concreteeSAT Journals
Abstract
To study effects of several factors on the properties of fly ash based geopolymer concrete on the compressive strength and also the
cost comparison with the normal concrete. The test variables were molarities of sodium hydroxide(NaOH) 8M,14M and 16M, ratio of
NaOH to sodium silicate (Na2SiO3) 1, 1.5, 2 and 2.5, alkaline liquid to fly ash ratio 0.35 and 0.40 and replacement of water in
Na2SiO3 solution by 10%, 20% and 30% were used in the present study. The test results indicated that the highest compressive
strength 54 MPa was observed for 16M of NaOH, ratio of NaOH to Na2SiO3 2.5 and alkaline liquid to fly ash ratio of 0.35. Lowest
compressive strength of 27 MPa was observed for 8M of NaOH, ratio of NaOH to Na2SiO3 is 1 and alkaline liquid to fly ash ratio of
0.40. Alkaline liquid to fly ash ratio of 0.35, water replacement of 10% and 30% for 8 and 16 molarity of NaOH and has resulted in
compressive strength of 36 MPa and 20 MPa respectively. Superplasticiser dosage of 2 % by weight of fly ash has given higher
strength in all cases.
Keywords: compressive strength, alkaline liquid, fly ash
Experimental investigation on circular hollow steel columns in filled with li...eSAT Journals
Abstract
Composite Circular hollow Steel tubes with and without GFRP infill for three different grades of Light weight concrete are tested for
ultimate load capacity and axial shortening , under Cyclic loading. Steel tubes are compared for different lengths, cross sections and
thickness. Specimens were tested separately after adopting Taguchi’s L9 (Latin Squares) Orthogonal array in order to save the initial
experimental cost on number of specimens and experimental duration. Analysis was carried out using ANN (Artificial Neural
Network) technique with the assistance of Mini Tab- a statistical soft tool. Comparison for predicted, experimental & ANN output is
obtained from linear regression plots. From this research study, it can be concluded that *Cross sectional area of steel tube has most
significant effect on ultimate load carrying capacity, *as length of steel tube increased- load carrying capacity decreased & *ANN
modeling predicted acceptable results. Thus ANN tool can be utilized for predicting ultimate load carrying capacity for composite
columns.
Keywords: Light weight concrete, GFRP, Artificial Neural Network, Linear Regression, Back propagation, orthogonal
Array, Latin Squares
Experimental behavior of circular hsscfrc filled steel tubular columns under ...eSAT Journals
This document summarizes an experimental study that tested circular concrete-filled steel tube columns with varying parameters. 45 specimens were tested with different fiber percentages (0-2%), tube diameter-to-wall-thickness ratios (D/t from 15-25), and length-to-diameter (L/d) ratios (from 2.97-7.04). The results found that columns filled with fiber-reinforced concrete exhibited higher stiffness, equal ductility, and enhanced energy absorption compared to those filled with plain concrete. The load carrying capacity increased with fiber content up to 1.5% but not at 2.0%. The analytical predictions of failure load closely matched the experimental values.
Evaluation of punching shear in flat slabseSAT Journals
Abstract
Flat-slab construction has been widely used in construction today because of many advantages that it offers. The basic philosophy in
the design of flat slab is to consider only gravity forces; this method ignores the effect of punching shear due to unbalanced moments
at the slab column junction which is critical. An attempt has been made to generate generalized design sheets which accounts both
punching shear due to gravity loads and unbalanced moments for cases (a) interior column; (b) edge column (bending perpendicular
to shorter edge); (c) edge column (bending parallel to shorter edge); (d) corner column. These design sheets are prepared as per
codal provisions of IS 456-2000. These design sheets will be helpful in calculating the shear reinforcement to be provided at the
critical section which is ignored in many design offices. Apart from its usefulness in evaluating punching shear and the necessary
shear reinforcement, the design sheets developed will enable the designer to fix the depth of flat slab during the initial phase of the
design.
Keywords: Flat slabs, punching shear, unbalanced moment.
Evaluation of performance of intake tower dam for recent earthquake in indiaeSAT Journals
Abstract
Intake towers are typically tall, hollow, reinforced concrete structures and form entrance to reservoir outlet works. A parametric
study on dynamic behavior of circular cylindrical towers can be carried out to study the effect of depth of submergence, wall thickness
and slenderness ratio, and also effect on tower considering dynamic analysis for time history function of different soil condition and
by Goyal and Chopra accounting interaction effects of added hydrodynamic mass of surrounding and inside water in intake tower of
dam
Key words: Hydrodynamic mass, Depth of submergence, Reservoir, Time history analysis,
Evaluation of operational efficiency of urban road network using travel time ...eSAT Journals
This document evaluates the operational efficiency of an urban road network in Tiruchirappalli, India using travel time reliability measures. Traffic volume and travel times were collected using video data from 8-10 AM on various roads. Average travel times, 95th percentile travel times, and buffer time indexes were calculated to assess reliability. Non-motorized vehicles were found to most impact reliability on one road. A relationship between buffer time index and traffic volume was developed. Finally, a travel time model was created and validated based on length, speed, and volume.
Estimation of surface runoff in nallur amanikere watershed using scs cn methodeSAT Journals
Abstract
The development of watershed aims at productive utilization of all the available natural resources in the entire area extending from
ridge line to stream outlet. The per capita availability of land for cultivation has been decreasing over the years. Therefore, water and
the related land resources must be developed, utilized and managed in an integrated and comprehensive manner. Remote sensing and
GIS techniques are being increasingly used for planning, management and development of natural resources. The study area, Nallur
Amanikere watershed geographically lies between 110 38’ and 110 52’ N latitude and 760 30’ and 760 50’ E longitude with an area of
415.68 Sq. km. The thematic layers such as land use/land cover and soil maps were derived from remotely sensed data and overlayed
through ArcGIS software to assign the curve number on polygon wise. The daily rainfall data of six rain gauge stations in and around
the watershed (2001-2011) was used to estimate the daily runoff from the watershed using Soil Conservation Service - Curve Number
(SCS-CN) method. The runoff estimated from the SCS-CN model was then used to know the variation of runoff potential with different
land use/land cover and with different soil conditions.
Keywords: Watershed, Nallur watershed, Surface runoff, Rainfall-Runoff, SCS-CN, Remote Sensing, GIS.
Estimation of morphometric parameters and runoff using rs & gis techniqueseSAT Journals
This document summarizes a study that used remote sensing and GIS techniques to estimate morphometric parameters and runoff for the Yagachi catchment area in India over a 10-year period. Morphometric analysis was conducted to understand the hydrological response at the micro-watershed level. Daily runoff was estimated using the SCS curve number model. The results showed a positive correlation between rainfall and runoff. Land use/land cover changes between 2001-2010 were found to impact estimated runoff amounts. Remote sensing approaches provided an effective means to model runoff for this large, ungauged area.
Effect of variation of plastic hinge length on the results of non linear anal...eSAT Journals
Abstract The nonlinear Static procedure also well known as pushover analysis is method where in monotonically increasing loads are applied to the structure till the structure is unable to resist any further load. It is a popular tool for seismic performance evaluation of existing and new structures. In literature lot of research has been carried out on conventional pushover analysis and after knowing deficiency efforts have been made to improve it. But actual test results to verify the analytically obtained pushover results are rarely available. It has been found that some amount of variation is always expected to exist in seismic demand prediction of pushover analysis. Initial study is carried out by considering user defined hinge properties and default hinge length. Attempt is being made to assess the variation of pushover analysis results by considering user defined hinge properties and various hinge length formulations available in literature and results compared with experimentally obtained results based on test carried out on a G+2 storied RCC framed structure. For the present study two geometric models viz bare frame and rigid frame model is considered and it is found that the results of pushover analysis are very sensitive to geometric model and hinge length adopted. Keywords: Pushover analysis, Base shear, Displacement, hinge length, moment curvature analysis
Effect of use of recycled materials on indirect tensile strength of asphalt c...eSAT Journals
Abstract
Depletion of natural resources and aggregate quarries for the road construction is a serious problem to procure materials. Hence
recycling or reuse of material is beneficial. On emphasizing development in sustainable construction in the present era, recycling of
asphalt pavements is one of the effective and proven rehabilitation processes. For the laboratory investigations reclaimed asphalt
pavement (RAP) from NH-4 and crumb rubber modified binder (CRMB-55) was used. Foundry waste was used as a replacement to
conventional filler. Laboratory tests were conducted on asphalt concrete mixes with 30, 40, 50, and 60 percent replacement with RAP.
These test results were compared with conventional mixes and asphalt concrete mixes with complete binder extracted RAP
aggregates. Mix design was carried out by Marshall Method. The Marshall Tests indicated highest stability values for asphalt
concrete (AC) mixes with 60% RAP. The optimum binder content (OBC) decreased with increased in RAP in AC mixes. The Indirect
Tensile Strength (ITS) for AC mixes with RAP also was found to be higher when compared to conventional AC mixes at 300C.
Keywords: Reclaimed asphalt pavement, Foundry waste, Recycling, Marshall Stability, Indirect tensile strength.
Discover the latest insights on Data Driven Maintenance with our comprehensive webinar presentation. Learn about traditional maintenance challenges, the right approach to utilizing data, and the benefits of adopting a Data Driven Maintenance strategy. Explore real-world examples, industry best practices, and innovative solutions like FMECA and the D3M model. This presentation, led by expert Jules Oudmans, is essential for asset owners looking to optimize their maintenance processes and leverage digital technologies for improved efficiency and performance. Download now to stay ahead in the evolving maintenance landscape.
Generative AI Use cases applications solutions and implementation.pdfmahaffeycheryld
Generative AI solutions encompass a range of capabilities from content creation to complex problem-solving across industries. Implementing generative AI involves identifying specific business needs, developing tailored AI models using techniques like GANs and VAEs, and integrating these models into existing workflows. Data quality and continuous model refinement are crucial for effective implementation. Businesses must also consider ethical implications and ensure transparency in AI decision-making. Generative AI's implementation aims to enhance efficiency, creativity, and innovation by leveraging autonomous generation and sophisticated learning algorithms to meet diverse business challenges.
https://www.leewayhertz.com/generative-ai-use-cases-and-applications/
Mechatronics is a multidisciplinary field that refers to the skill sets needed in the contemporary, advanced automated manufacturing industry. At the intersection of mechanics, electronics, and computing, mechatronics specialists create simpler, smarter systems. Mechatronics is an essential foundation for the expected growth in automation and manufacturing.
Mechatronics deals with robotics, control systems, and electro-mechanical systems.
Null Bangalore | Pentesters Approach to AWS IAMDivyanshu
#Abstract:
- Learn more about the real-world methods for auditing AWS IAM (Identity and Access Management) as a pentester. So let us proceed with a brief discussion of IAM as well as some typical misconfigurations and their potential exploits in order to reinforce the understanding of IAM security best practices.
- Gain actionable insights into AWS IAM policies and roles, using hands on approach.
#Prerequisites:
- Basic understanding of AWS services and architecture
- Familiarity with cloud security concepts
- Experience using the AWS Management Console or AWS CLI.
- For hands on lab create account on [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
# Scenario Covered:
- Basics of IAM in AWS
- Implementing IAM Policies with Least Privilege to Manage S3 Bucket
- Objective: Create an S3 bucket with least privilege IAM policy and validate access.
- Steps:
- Create S3 bucket.
- Attach least privilege policy to IAM user.
- Validate access.
- Exploiting IAM PassRole Misconfiguration
-Allows a user to pass a specific IAM role to an AWS service (ec2), typically used for service access delegation. Then exploit PassRole Misconfiguration granting unauthorized access to sensitive resources.
- Objective: Demonstrate how a PassRole misconfiguration can grant unauthorized access.
- Steps:
- Allow user to pass IAM role to EC2.
- Exploit misconfiguration for unauthorized access.
- Access sensitive resources.
- Exploiting IAM AssumeRole Misconfiguration with Overly Permissive Role
- An overly permissive IAM role configuration can lead to privilege escalation by creating a role with administrative privileges and allow a user to assume this role.
- Objective: Show how overly permissive IAM roles can lead to privilege escalation.
- Steps:
- Create role with administrative privileges.
- Allow user to assume the role.
- Perform administrative actions.
- Differentiation between PassRole vs AssumeRole
Try at [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
Applications of artificial Intelligence in Mechanical Engineering.pdfAtif Razi
Historically, mechanical engineering has relied heavily on human expertise and empirical methods to solve complex problems. With the introduction of computer-aided design (CAD) and finite element analysis (FEA), the field took its first steps towards digitization. These tools allowed engineers to simulate and analyze mechanical systems with greater accuracy and efficiency. However, the sheer volume of data generated by modern engineering systems and the increasing complexity of these systems have necessitated more advanced analytical tools, paving the way for AI.
AI offers the capability to process vast amounts of data, identify patterns, and make predictions with a level of speed and accuracy unattainable by traditional methods. This has profound implications for mechanical engineering, enabling more efficient design processes, predictive maintenance strategies, and optimized manufacturing operations. AI-driven tools can learn from historical data, adapt to new information, and continuously improve their performance, making them invaluable in tackling the multifaceted challenges of modern mechanical engineering.
Open Channel Flow: fluid flow with a free surfaceIndrajeet sahu
Open Channel Flow: This topic focuses on fluid flow with a free surface, such as in rivers, canals, and drainage ditches. Key concepts include the classification of flow types (steady vs. unsteady, uniform vs. non-uniform), hydraulic radius, flow resistance, Manning's equation, critical flow conditions, and energy and momentum principles. It also covers flow measurement techniques, gradually varied flow analysis, and the design of open channels. Understanding these principles is vital for effective water resource management and engineering applications.
Software Engineering and Project Management - Introduction, Modeling Concepts...Prakhyath Rai
Introduction, Modeling Concepts and Class Modeling: What is Object orientation? What is OO development? OO Themes; Evidence for usefulness of OO development; OO modeling history. Modeling
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Effect of potato powder supplementation and spices addition on physical and sensory properties of cookies
1. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
_______________________________________________________________________________________
Volume: 04 Issue: 03 | Mar-2015, Available @ http://www.ijret.org 408
EFFECT OF POTATO POWDER SUPPLEMENTATION AND SPICES
ADDITION ON PHYSICAL AND SENSORY PROPERTIES OF
COOKIES
Sreemoyee Chakraborty1
, Saikat Mazumder2
, Soumitra Banerjee3
1
Department of Food Technology, Techno India, West Bengal, India
2
Department of Food Technology, Techno India University, West Bengal, India
3
Department of Food Technology, Techno India, West Bengal, India
Abstract
The objective of the study was to determine the acceptability of potato powder supplemented and spices added cookies based on
their sensory and physical properties. Sensory evaluation was done based on hedonic scale. Potato powder supplementation was
ranged from 10-50% (wt. of flour/wt. of potato powder). Cardamom and clove were used as flavoring agent, which ranges from
0.5% to 1% (wt. of flour/wt. of spice). Increment in potato powder supplementation was lead to substantial decrement in physical
properties and sensory evaluation (P<0.05) irrespective of spices addition. 10-30% replacement by potato powder was found to
be acceptable. 10% replacement by potato powder and in combination with cardamom: clove ratio (1.5:0.5) was found to be the
best in overall acceptability (P<0.05). Moreover, the cookie samples prepared with formulations having potato powder and wheat
flour ratio of 1:9 and 2:8 with the combination of cardamom and clove (1:1 and 1.5:0.5) had the same or higher sensory score
than the conventional wheat flour cookies. ANOVA analysis showed that Variation in spices addition have a significant effect on
flavour. Whereas, amount of replacement by potato powder has a significant effect on over all acceptability, taste, and colour
(P<0.05).
Keywords: cookies, potato powder supplementation, spices addition, sensory & physical analysis, ANOVA analysis.
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1 INTRODUCTION
Cookies are a widely consumed bakery product and there
global consumption rate is only second to bread (according
to Dun & Bradstreet's Industry Reports, US, 2010). The U.S.
Chamber of Commerce noted that cookie and cracker
manufacturing was the fastest-growing segment of the
bakery industry with an annual average increase of 2.3 per
cent. This is because cookies come in a wide variety of
types. The principal raw material used in cookie processing
is wheat flour which is low in crude fibre content and
mineral content. In recent years the interest in high fibre
content in foods has greatly increased. High dietary fibre
supplemented cookies have been prepared by replacing
wheat flour with cereal by-products like corn bran, rice bran
or barley husk [1] [2] [3].
Potato is a rich source of starch and regarded as the most
important staple food in the world after rice. The potato
contains vitamins and minerals, as well as an assortment of
phytochemicals, such as carotenoids and natural phenols.
Chlorogenic acid constitutes up to 90% of the potato tuber
natural phenols. Others found in potatoes are 4-
Ocaffeoylquinic acid (crypto-chlorogenic acid), 5-O-
caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic
and 3,5-dicaffeoylquinic acids. The potato is best known for
its carbohydrate content (approximately 26 grams in a
medium potato). The predominant form of this carbohydrate
is starch. A small but significant portion of this starch is
resistant to digestion by enzymes in the stomach and small
intestine, and so reaches the large intestine essentially intact.
This resistant starch is considered to have similar
physiological effects and health benefits as fiber. It provides
bulk, offers protection against colon cancer, improves
glucose tolerance and insulin sensitivity, lowers plasma
cholesterol and triglyceride concentrations, increases satiety,
and possibly even reduces fat storage [4]. Potato is also
found to be a significant source of crude fibre. Potatoes also
contain a variety of phytonutrients that have antioxidant
activity. Among these important health-promoting
compounds are carotenoids, flavonoids, and caffeic acid, as
well as unique tuber storage proteins, such as patatin, which
exhibit activity against free radicals [5].
Cookies enriched with crude fibre and minerals can be
developed by partial supplementation of wheat flour with
potato powder. The potato starch, fibre and minerals present
in different levels in different percentage blends can affect
the rheological properties of the cookie dough. The
rheological characteristics of the dough are very important,
as they influence the machinability of the dough as well as
the quality of the finished product [6].
In the present study attempts have been made to investigate
the maximum substitution of potato powder to wheat flour
to improve the organoleptic and nutritional characteristics of
cookies and use it for development of flavoured cookies.
2. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Volume: 04 Issue: 03 | Mar-2015, Available @ http://www.ijret.org 409
ANOVA has been widely used in sensory evaluation. It is
regularly the first step for the differentiation of perceived
sensory attributes among food samples. Noor Aziah and
others have applied ANOVA for cookies incorporated with
legume flour [7], Laura C. Okpala and Eric C. Okoli also
have applied ANOVA for cookies containing germinated
pigeon pea, fermented sorghum and cocoyam flour blends
[8]. ANOVA has been extensively performed to evaluate the
differentiation in the acceptability of sensory attributes when
conducting consumer affective tests [9] [10] [11]. ANOVA
has also been applied for the evaluation of the performance
of trained panelists in descriptive sensory evaluation [9] [12]
[13].
2 MATERIAL & METHODS
2.1 Preparation and Collection of Raw Materials
Preparation of Potato Powder
Potatoes used in this study were of Chandramukhi variety
freshly collected from local market of South Kolkata
(cultivated in Tarakeswar, Hoogly district, West Bengal,
India). The potatoes had initial moisture content of 82.34gm
of moisture/100gm wet weight. The potato samples were
washed with running tap water and distilled water
respectively to make it free from dirt and soil and blotted
with a tissue paper for removal of excess surface water. The
potato samples were then peeled and cut into slices of equal
thickness of 10±0.3 mm each. The sliced potato samples
were blanched in hot water (Temperature- 90±20ºC)
containing 2 gm NaCl/100 gm of water of sodium chloride
(NaCl) and 2mg of potassium meta-bisulphate/1000gm of
water for 10 minutes and followed by preparation of mash in
a mixer grinder. The potato mash was gelatinized in an
autoclave at 10 psig pressure for 15 minutes [14]. Then 2%
wt/wt glycerol monostearate (GMS) was weighed and mixed
with a refined vegetable oil and water in a ratio of 2:1:10
respectively and heated in boiling water bath (90-100ºC) and
stirred till GMS gets evenly dispersed to form slurry. The
potato mash and water was added (in a ratio of 10:1
respectively) and stirred at 300 rpm for 10 minutes in a
magnetic stirrer (Eltek, Model – 2011) to form thick foam
slurry. The foam mat drying experiment was carried out in a
batch type tray drier (Suan Scientific Instruments &
Equipments). The drier was equipped with an electrical
heater, blower (230rpm) and temperature indicators. It
consisted of trays (800X400X30mm) with perforations of
diameter 7mm and a temperature controller (0-200ºC). The
tray drier was run intermittently in order to stabilize the
desired temperature (i.e. 60ºC) inside the chamber. The
homogeneous foamed potato slurry was poured over muslin
cloth and spread to an equal thickness of 10 mm. and kept
over the drying trays. The trays were then placed on the tray
stand in position for drying and the drying continued for
2hrs 15mins [15]. A crispy powder was obtained which was
grounded to a fine powder and packed in LDPE zip pouches
(0.06mm film thickness) and stored under ambient
conditions.
Preparation of Spices
The spices are brought from local market of South Kolkata.
Dried in tray drier at 40ºC for 3-4 hours, powdered and
packed in small glass bottles by covering the opening with
aluminium foil followed by HDPE lids.
Collection of other Ingredients
Other ingredients like flour, sugar, butter, hydrogenated
vegetable oils, whole eggs, baking powder and vanilla
essence were procured from the local market of South
Kolkata.
All the chemicals used were procured from MERCK.
2.2 Preparation of Cookies
The flour blends were prepared by mixing pre-determined
portions of wheat flour and potato flour as required by the
different formulations and kept separately. Coarsely grinded
sugar and shortening agents (butter and Dalda) were
throughly mixed in different proportions. Beaten whole egg
was weighed to required portions and added accordingly.
The flour blends were added to this mixture followed by
baking powder and flavouring agents. After formation of the
dough, it was cut and shaped into the formation of cookies.
The baking pan was greased with butter-dalda mixture and
the oven was pre-heated to 160o
C. The cookies were baked
for 15-20mins till the golden brown crust appeared. The
cookies were cooled to 30o
C and kept at ambient
temperature for further physical and sensory analysis.
2.3. Development of Potato Supplemented
Flavoured Cookies
At first different flour combinations of the wheat flour and
potato powder were tried to obtain the best acceptable
formulation. Sugar, shortening, whole egg (emulsifier),
baking powder and essence was added to these formulations
for preparation of cookies (Table 1). The best formulation
was selected by sensorial quality characteristics like colour,
flavour, taste, mouth feel, texture, spread, crispiness,
grittiness (absence) and overall acceptability and evaluation
of physical properties like spread, volume and density.
Finally the proximate analysis of the standard and three
most acceptable blends was done.
Three of the most acceptable formulations were further used
for development of flavoured cookies using different
combinations of selected spices like powdered cardamom
and powdered clove. First the best acceptable amount spices
(Table 1) that enhances the flavour and acceptability was
selected by sensory analysis of un-supplemented wheat flour
cookies (C9 – C11).
Then then the percentage of the two different spices was
varied keeping the optimised amount constant and was used
in the potato supplemented formulation (Table 1). The
sensorial as well as physical quality characteristics were
analysed.
3. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Volume: 04 Issue: 03 | Mar-2015, Available @ http://www.ijret.org 410
Table -1: Formulation of Flavoured Cookies
Sample
Code
Wheat
Flour
(gm)
Potato
Flour
(gm)
Sugar
(gm)
Shortening
(gm)
Whole
Egg
(gm)
Baking
Powder
(gm)
Vanilla
Essence
(ml)
Spices (gm)
Butter Dalda Cardamom Clove
C 100 - 75 35 35 20 1 3 - -
C1 90 10 75 35 35 20 1 3 - -
C2 80 20 75 35 35 20 1 3 - -
C3 70 30 75 35 35 20 1 3 - -
C4 60 40 75 35 35 20 1 3 - -
C5 50 50 75 35 35 20 1 3 - -
C*
100 - 75 42 28 15 1 3 - -
C6 90 10 75 42 28 15 1 3 - -
C7 80 20 75 42 28 15 1 3 - -
C8 70 30 75 42 28 15 1 3 - -
C9 100 - 75 42 28 15 1 3 0.5 0.5
C10 100 - 75 42 28 15 1 3 0.75 0.75
C11 100 - 75 42 28 15 1 3 1 1
C12 90 10 75 42 28 15 1 3 0.5 1.5
C13 90 10 75 42 28 15 1 3 1 1
C14 90 10 75 42 28 15 1 3 1.5 0.5
C15 80 20 75 42 28 15 1 3 0.5 1.5
C16 80 20 75 42 28 15 1 3 1 1
C17 80 20 75 42 28 15 1 3 1.5 0.5
C18 70 30 75 42 28 15 1 3 0.5 1.5
C19 70 30 75 42 28 15 1 3 1 1
C20 70 30 75 42 28 15 1 3 1.5 0.5
2.4 Sensory Analysis of Cookies
The sensory evaluation was carried out in order to get
consumer response for overall acceptability of the potato
flour supplemented cookies compared to the control cookies.
Products were evaluated by a panel of 30 judges for
different sensory attributes like colour, flavour, taste, mouth
feel, texture, spread, crispiness, grittiness (absence) and
overall acceptability. The 9 point hedonic scale developed
by David Peryam and colleagues at the Quartermaster Food
and Container Institute of the U.S. Armed Forces [16], was
used for this purpose where 1 denotes Dislike Extremely and
9 denotes Like Extremely.
2.5 Determination of Physical Characteristics of
Cookies
Spread ratio: The spread ratio was determined by using the
following formula:
Spread Ratio = Diameter (mm)/Thickness (mm)
Thickness: The thickness was measured in mm.
Diameter: The diameter was measured in mm.
Volume: Volume of cookies is defined as the area of the
biscuit multiplied by thickness.
Volume = d2
πT/4 (cc)
where, T=Average thickness of biscuit (mm) & d=Diameter
of biscuit (mm)
Density: After calculating volume, density was obtained by
ratio of weight of volume:
Density = Mass of sample/Volume of sample (gm/cc)
2.6 Proximate Composition of the Developed
Cookies
The proximate composition like moisture, ash, total protein,
total fat, crude fibre, reducing sugar, total sugar and other
carbohydrates of the most acceptable cookies was done
based on AOAC protocol [17]. All experiments were done
triplicate times.
2.7 Localization Study
In localization study contour plots were obtained by using
Statistica (version 7) (Stat Soft, Inc., USA). The Contour
plot describing combined effect between pair of variation in
formulation-spread ratio on sensory rating of spread (Table
2), combined effect of volume (cc) and variation in
formulation on sensory score of texture (Table 2), and
combined effect of density (gm/cc) and variation in
formulation on sensory score of crispness (Table 2) was
studied.
2.8 Analysis of Variance (ANOVA) - Main Effects
ANOVA
Analysis of variance (ANOVA) is a statistical technique to
analyze variation in a response variable (continuous random
variable) measured under conditions defined by discrete
factors (classification variables, often with nominal levels).
Frequently, we use ANOVA to test equality among several
means by comparing variance among groups relative to
variance within groups (random error). In this study Main
Effects ANOVA was performed (using STATISTICA,
4. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Volume: 04 Issue: 03 | Mar-2015, Available @ http://www.ijret.org 411
Version-7.0, Inc- USA) to see whether potato powder
induced cookies in combination with spices has any
significant effect on sensory rating or not (Table 3). The
Main Effects ANOVA also helps to see which independent
parameter has more significant on sensory rating among the
significant parameter. The significance was judged by
comparison of F value for that particular independent
component or effect with Standard F value at a particular
significant level. Here significant level was decided at 0.05
i.e. 95% confidence limit.
3. RESULT & DISCUSSIONS
3.1 Standardization of Formulation for
Development of only Potato Powder Supplemented
Cookies
3.1.1 Effect of Potato Powder Supplementation on
Sensorial and Physical Properties
The cookies were prepared with different flour combinations
(C, C1, C2, C3, C4, C5; Table 1) were subjected to sensory
analysis and the results are given in Table 2. While samples
C, C1, C2 and C3 showed favourable results, organoleptically
C4 and C5 were not acceptable. This is due to less spread,
hardness, lack of crispiness and slight salty taste. While the
salty taste came from blanching of potato before drying and
grinding to powder, the other less desirable characteristics
can be attributed to the potato starch which affects the
texture of cookies making it hard. Some observations were
also made on precedence of the flavour of egg and vanaspati
over the normal flavour of cookies. So changes were made
to the formulation accordingly (C*
, C6, C7, C8; Table 1) and
subjected to sensory analysis (Table 2) and the new
formulation was found to be more acceptable.
Table -2: Effect of Flour Blends and Ingredients on Sensory Attributes and Physical Properties of Cookies
Sensory Analysis of Potato Powder Supplemented and Standard Wheat Flour Cookies
Sample
Code
Colour Flavour Taste Mouth
feel
Texture Spread Crispiness Grittiness
(Absence)
Overall
Acceptability
C 8.56 ±
0.617
8.52 ±
0.123
8.86 ±
0.248
8.9 ±
0.854
8.88 ±
0.412
8.91 ±
0.512
8.92 ±
0.475
8.79 ±
0.551
8.37 ± 0.217
C1 8.66 ±
0.413
8.35 ±
0.548
8.66 ±
0.714
8.73 ±
0.236
8.43 ±
0.612
8.98 ±
0.841
8.61 ±
0.194
8.54 ±
0.714
8.12 ± 0.514
C2 8.36 ±
0.761
8.15 ±
0.237
8.51 ±
0.285
8.49 ±
0.666
8.14 ±
0.718
8.48 ±
0.749
8.48 ±
0.646
8.37 ±
0.615
8.01 ± 0.639
C3 8.28 ±
0.349
7.86 ±
0.549
7.93 ±
0.419
7.87 ±
0.615
7.77 ±
0.654
7.53 ±
0.218
7.44 ±
0.343
7.41 ±
0.915
7.78 ± 0.735
C4 8.17 ±
0.716
7.59 ±
0.712
7.47 ±
0.796
7.01 ±
0.645
6.61 ±
0.715
6.21 ±
0.743
6.14 ±
0.447
6.29 ±
0.255
6.44 ± 0.846
C5 8.02 ±
0.444
7.31 ±
0.814
7.22 ±
0.218
6.66 ±
0.121
6.03 ±
0.639
6 ±
0.444
5.23 ±
0.234
5.06 ±
0.148
5.67 ± 0.851
C*
8.88 ±
0.376
8.92 ±
0.377
8.9 ±
0.555
8.97 ±
0.412
8.88 ±
0.173
8.93 ±
0.881
8.96 ±
0.177
8.9 ± 0.212 8.51 ± 0.224
C6 8.82 ±
0.815
8.81 ±
0.141
8.76 ±
0.624
8. ±
0.854
8.51 ±
0.023
8.96 ±
0.622
8.88 ±
0.222
8.86 ±
0.614
8.34 ± 0.137
C7 8.71 ±
0.183
8.76 ±
0.357
8.58 ±
0.251
8. ±
0.417
8.32 ±
0.712
8.54 ±
0.727
8.51 ±
0.854
8.53 ±
0.274
8.15 ± 0.358
C8 8.32 ±
0.142
8.61 ±
0.324
7.91 ±
0.222
7.88 ±
0.617
7.81 ±
0.674
7.78 ±
0.219
7.66 ±
0.519
8 ± 0.218 7.93 ± 0.111
Physical Properties of Potato Powder Substituted Cookies & Standard Wheat Flour Cookies
Sample
Code
Thickness
(mm)
Diameter
(mm)
Weight
(gm)
Spread Ratio Volume (cc) Density (gm/ cc)
C 19 ± 1.126 48 ±
1.733
20.56 ±
0.154
2.52 ± 0.811 34.381 ± 0.315 0.581 ± 0.711
C1 19 ± 1.311 48 ±
1.914
20.31 ±
0.457
2.52 ± 0.724 34.381 ± 0.211 0.581 ± 0.125
C2 19 ± 1.177 45 ±
1.842
20.07 ±
0.272
2.36 ± 0.941 30.218 ± 0.248 0.662 ± 0.956
C3 19 ± 1.111 41 ±
1.732
20.62 ±
0.317
2.15 ± 0.264 25.084 ± 0.824 0.797 ± 0.825
5. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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C4 19 ± 1.256 35 ±
1.821
20.33 ±
0.442
1.84 ± 0.722 18.280 ± 0.171 1.094 ± 0.458
C5 19 ± 1.198 30 ±
1.911
20.51 ±
0.817
1.57 ± 0.944 13.430 ± 0.215 1.489 ± 0.213
C*
19 ± 1.241 50 ±
1.814
20.19 ±
0.512
2.63 ± 0.516 37.306 ± 0.261 0.536 ± 0.117
C6 19 ± 1.855 50 ±
1.712
20.82 ±
0.336
2.63 ± 0.218 37.306 ± 0.518 0.536 ± 0.221
C7 19 ± 1.954 47 ±
1.721
20.37 ±
0.348
2.47 ± 0.897 32.963 ± 0.742 0.606 ± 0.242
C8 19 ± 1.742 43 ±
1.915
20.41 ±
0.547
2.26 ± 0.415 27.591 ± 0.911 0.725 ± 0.714
Physical properties like spread-ratio, volume and density are
indicators of the characteristics of cookies and can be used
as a tool to justify the organoleptic score on spread, texture
and crispiness. While proper rise in volume can provide a
superior texture, an increase in density can lead to
compactness, hardness and loss of crispiness.
Table 2 shows a decrease in volume and an increase in
density with increase in potato powder percentage. The
volume and density of the first three blends of wheat flour:
potato powder (90:10, 80:20, 70:30) is comparable with the
control sample but after that increase in potato powder
percentage lead to increase in density and decrease in
volume. These results (Table 2) are backed up by the
sensory score (Table 2) which shows a drop in acceptability
of cookies after 30% potato powder supplement. These
results can be backed up by studies made by El Sahy [18].
3.1.2 Proximate Analysis of Wheat Flour Cookies
and Potato Powdered Supplemented Cookies
The analysis of nutritional constituents of the most
acceptable potato powder supplemented cookie samples (C6,
C7, C8) and the standard wheat flour cookies C*
is given in
Table 3. The results show that the cookies supplemented
with potato powder are rich in crude fibres and minerals.
Table -3: Nutritional Composition of Cookies with and without Partial Supplementation of Potato Powder
Composition Amount in C*
(%) Amount in C6 (%) Amount in C7 (%) Amount in C8 (%)
Moisture 2.36 ± 0.262 2.99 ± 0.137 3.36 ± 0.164 3.96 ± 0.851
Ash 0.871 ± 0.123 1.067 ± 0.411 1.115 ± 0.322 1.406 ± 0.189
Fat 31.44 ± 0.371 29.93 ± 0.422 30.63 ± 0.312 30.85 ± 0.528
Protein 3.465 ± 0.121 3.898 ± 0.112 3.632 ± 0.137 3.711 ± 0.198
Crude Fibre 0.29 ± 0.013 0.77 ± 0.0.23 1.02 ± 0.031 1.29 ± 0.024
Reducing Sugar 3.09 ± 0.167 3.36 ± 0.185 3.62 ± 0.191 3.09 ± 0.213
Total Sugar 22.17 ± 0.521 22.17 ± 0.313 22.68 ± 0.179 22.43 ± 0.184
Other Carbohydrates 36.05 ± 0.314 35.311 ± 0.815 33.08 ± 0.843 33.61 ± 0.263
3.1.3 Localization Study
Fig -1: Contour plot for combined effect of Spread ratio and variation in formulation on sensory score of spread
6. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
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Fig 1 shows that sensory rating of spread (Table 2) is as a
combined effect of variation in formulation i.e. different
recipe of cookies (Table 2) and spread ratio (Table 2). The
figure indicates that the sensory rating for spread of different
cookies increases with the increment in spread ratio.
Fig -2: Contour plot for combined effect of volume and variation in formulation on sensory score of texture
Fig 2 shows that sensory rating of texture (Table 2) is as a
combined effect of variation in formulation i.e. different
recipe of cookies (Table 2) and volume of different cookies
(Table 2). The figure indicates that the sensory rating for
texture of different cookies increases with the increment in
volume. The results also indicate that volume of cookies
also affect the texture of cookies very positively i.e. more
the volume of cookies more the sensory appeal of those
cookies.
Fig -3: Contour plot for combined effect of density and variation in formulation on sensory score of crispness
Fig 3 shows that sensory rating of crispiness (Table 2) is as a
combined effect of variation in formulation i.e. different
recipe of cookies (Table 2) and density of different cookies
(Table 2). The figure indicates that the sensory rating for
texture of different cookies decreases with the increment in
density. The results also indicate that density of cookies also
affect the crispiness of cookies very negatively i.e. more the
density of cookies, less the sensory appeal of those cookies.
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C19 19 ± 1.184 41 ± 1.266 20.93 ± 0.336 2.16 ±
0.431
25.084 ±
0.913
0.834 ± 0.374
C20 19 ± 1.256 43 ± 1.732 20.88 ± 0.348 2.26 ±
0.106
27.591 ±
0.091
0.756 ± 0.649
Formulations of C6, C7 and C8 were selected for addition of
different quantitative combinations of cardamom and clove
powder with the purpose of flavour enrichment (Table 1).
For each of the three flour combinations the cardamom to
clove ratio that was most acceptable was 1.5:0.5 (C14, C17,
and C20). From Table 4 it is seen that C14 and C17 are the two
most acceptable combinations and the acceptability of C13,
C14, C16, and C17 was found to be more than that of the
standard C*
.
The physical properties of flavoured cookies are shown in
Table 4. The spread ratio is comparable to the standard
while a slight decrease is noted in C18, C19 and C20. The
spread ratio, volume and density of cookies consisting of
wheat flour: potato powder blends of 90:10 and 80:20 as
well as the cardamom: clove combinations of 1:1 and
1.5:0.5 is observed to be comparable to the control C.
3.2.2 Main Effects ANOVA
Main effects ANOVA was performed for the cookies
developed with different combination of potato powder with
different combination of potato for different attributes like
overall acceptability, flavour, taste, colour. It has been found
(Table 5) that only in case of sensory score of flavour,
percentage replacement of potato powder does not have
significant effect (i.e. p>0.05, 6.38<6.94) on sensory rating
of flavour. The comparison in between different sensory
attributes like over all acceptability, taste, colour percentage
of potato powder that has replaced the wheat flour has a
much more influence on sensory rating rather than variation
in spices as the larger the F value denotes the more
significance on different attributes of sensory. Hence it can
be concluded that in case of sensory rating of flavour,
percentage replacement of potato powder following null
hypothesis (H0) means there is no significant difference on
sensory rating for changing in potato powder replacement,
the same case has been observed in case of sensory rating of
colour, here also deference in spices combination has no
significant effect on sensory rating colour means following
null hypothesis (H0). Without the two cases mentioned
above other cases have significant effect on sensory rating
separately means following alternating hypothesis (H1).
Table 5: Main Effects ANOVA for Cookies Prepared With Different Combination of Potato Powder and Spices
Overall Acceptability
Effect SS (Sum of
Square)
Degrees of Freedom
(DF)
MS (Mean of
Square)
F
Value
Prob*>F
Standard F
Value
Variation in Spices 0.7443 2 0.3721 20.25 0.008080* 6.94
% Replacement of
potato powder
2.4001 2 1.2000 65.30 0.000883* 6.94
Error 0.0735 4 0.0184
Flavour
Variation in Spices 1.4074 2 0.7037 15.58 0.012940* 6.94
% Replacement of
potato powder
0.5766 2 0.2883 6.38 0.056905 6.94
Error 0.1806 4 0.0452
Taste
Variation in Spices 0.4384 2 0.2192 31.95 0.003470* 6.94
% Replacement of
potato powder
1.8875 2 0.9437 137.55 0.000205* 6.94
Error 0.0274 4 0.0069
Colour
Variation in Spices 0.0235 2 0.0117 2.1 0.236580 6.94
% Replacement of
potato powder
0.8323 2 0.4161 74.8 0.000678* 6.94
Error 0.0222 4 0.0056
4. CONCLUSION
Among all formulations tried, the cookie samples prepared
from 10% potato powder and 90% wheat flour as well as
from 20% potato powder and 80% wheat flour with the
optimised combination of cardamom and clove (1:1,1.5:0.5)
had the same or higher sensory score than the control. More
over the cookies from blended flour had higher percentage
of crude fibre and ash (i.e. minerals) than the control
cookies.
9. IJRET: International Journal of Research in Engineering and Technology eISSN: 2319-1163 | pISSN: 2321-7308
_______________________________________________________________________________________
Volume: 04 Issue: 03 | Mar-2015, Available @ http://www.ijret.org 416
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