This document summarizes a study that examined the effect of adding diacetyltartaric esters of monoglycerides (DATEM) on reducing fat in semi-hard biscuits. Various physical and sensory properties of biscuits were evaluated with different levels of fat reduction (5.37-50.63%) and DATEM addition (0.42-0.99%). Results showed that DATEM helped mitigate some negative effects of fat reduction, particularly on texture. Response surface methodology identified biscuits with 26.23% fat reduction and 0.81% DATEM addition as having the highest desirability based on properties evaluated. Sensory testing with 35 consumers was consistent with this optimized formulation.
Effect of additives on the shelf life extension of chapattiDr Asif Ahmad
This study investigated the effects of various additives on extending the shelf life of chapatti, a type of flatbread. Carboxymethyl cellulose (CMC), ascorbic acid, lecithin, and sodium propionate were added to wheat flour at different concentrations and their impact on dough properties, chapatti quality, and mold growth during storage was analyzed. The results showed that CMC and lecithin improved the water absorption capacity and dough stability of the flour compared to the control. Sodium propionate and ascorbic acid helped reduce mold growth during the 24-hour storage period when used along with CMC and lecithin. Sensory evaluation found that the addition of additives improved attributes
Alam et al. 2014, Food and Bioprocess TechnologySyed Ariful Alam
This document summarizes a study that investigated the effects of particle size reduction on the structural and mechanical properties of extruded rye bran. The study found that reducing the particle size of rye bran resulted in extrudates that were more expanded, less hard, more crispy and porous compared to those made from coarser rye bran. Specifically, rye bran milled to an average size of 28 μm produced extrudates that were 179-223% more expanded, 145-336 N less hard, had 2.7-7.2 times greater crispiness, and were 79.2-83.9% porous compared to extrudates from coarser rye bran of 440-1,250 μm. The
International Journal of Engineering Research and DevelopmentIJERD Editor
Electrical, Electronics and Computer Engineering,
Information Engineering and Technology,
Mechanical, Industrial and Manufacturing Engineering,
Automation and Mechatronics Engineering,
Material and Chemical Engineering,
Civil and Architecture Engineering,
Biotechnology and Bio Engineering,
Environmental Engineering,
Petroleum and Mining Engineering,
Marine and Agriculture engineering,
Aerospace Engineering.
This document summarizes a student's research project on developing a gastroretentive floating tablet containing the drug Gliclazide to treat diabetes. The student aims to prolong the gastric residence time of Gliclazide to improve its oral bioavailability. Tablets were prepared using polymers like guar gum and carbopol with HPMC and sodium bicarbonate. Tablets were evaluated for drug release, buoyancy, and swelling. Results showed formulations with HPMC:carbopol ratios of 5:1, 4:2 and 3:3 provided controlled drug release over 12 hours and met floating and swelling requirements.
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Flexural Strength of Poly Propylene Fiber Reinforced PMMAinventionjournals
Poly Methyl Methacrylate based restorations are widely accepted in dental and medical field due to the excellent biocompatibility and easy fabrication, however these restorations exhibit inferior mechanical properties. Therefore, the present study conducted to enhance the flexural strength of PMMA based material by reinforcing conventional PMMA with poly propylene fiber. 10 different test groups were prepared by varying the weight percentage (2.5, 5 & 10 Wt %) and aspect ratio (3mm/220μm, 6mm/220μm & 12mm/220μm) of the poly propylene fibers. Results obtained were statistically analyzed using One – Way Anova followed by Tukey Kramer multiple comparison test. All fiber reinforced test groups showed improved flexural strength and 6mm long fiber in 2.5 Wt% showed the highest flexural strength among the fiber reinforced test groups.
Tensile Properties Characterization of Rice Husk Fibre Reinforced Bio-CompositeIJERA Editor
Engineering materials having two or more different physical or chemical properties make composites. In recent years natural fibres from agricultural waste have received more attraction as they offer number of advantages over traditional synthetic fibres. The proposed study has great use of agricultural waste which can be recycled easily and is environmental friendly also. A bio-composite reinforced with rice husk, rice husk particulate and mixture of husk and particulate i.e. hybrid in epoxy resin has been fabricated. The decrease in Ultimate Tensile Strength, Young’s Modulus and % Elongation was observed with increase in wt. %. Ultimate Tensile Strength, Young’s Modulus and % Elongation was recorded 66.5 MPa, 616.46 MPa and 10.6% respectively at 10%wt of rice husk particle reinforced composite.
This study evaluated the production of protein-rich extruded snacks from blends of finger millet flour, oat flour, potato starch, and whey protein isolate. Extrudates were dried then either fried or microwave roasted. Sensory and physical properties were compared between the two preparations. Response surface methodology showed that increasing potato starch increased expansion ratio while increasing oat or finger millet flour decreased expansion ratio. Hardness increased with more oat or finger millet flour but decreased with more potato starch. Microwave roasted snacks scored higher for overall acceptability than fried snacks and had stronger correlations between instrumental and sensory attributes. The results demonstrated the potential for developing healthier protein-rich snacks using extrusion combined with microwave roasting instead
Effect of additives on the shelf life extension of chapattiDr Asif Ahmad
This study investigated the effects of various additives on extending the shelf life of chapatti, a type of flatbread. Carboxymethyl cellulose (CMC), ascorbic acid, lecithin, and sodium propionate were added to wheat flour at different concentrations and their impact on dough properties, chapatti quality, and mold growth during storage was analyzed. The results showed that CMC and lecithin improved the water absorption capacity and dough stability of the flour compared to the control. Sodium propionate and ascorbic acid helped reduce mold growth during the 24-hour storage period when used along with CMC and lecithin. Sensory evaluation found that the addition of additives improved attributes
Alam et al. 2014, Food and Bioprocess TechnologySyed Ariful Alam
This document summarizes a study that investigated the effects of particle size reduction on the structural and mechanical properties of extruded rye bran. The study found that reducing the particle size of rye bran resulted in extrudates that were more expanded, less hard, more crispy and porous compared to those made from coarser rye bran. Specifically, rye bran milled to an average size of 28 μm produced extrudates that were 179-223% more expanded, 145-336 N less hard, had 2.7-7.2 times greater crispiness, and were 79.2-83.9% porous compared to extrudates from coarser rye bran of 440-1,250 μm. The
International Journal of Engineering Research and DevelopmentIJERD Editor
Electrical, Electronics and Computer Engineering,
Information Engineering and Technology,
Mechanical, Industrial and Manufacturing Engineering,
Automation and Mechatronics Engineering,
Material and Chemical Engineering,
Civil and Architecture Engineering,
Biotechnology and Bio Engineering,
Environmental Engineering,
Petroleum and Mining Engineering,
Marine and Agriculture engineering,
Aerospace Engineering.
This document summarizes a student's research project on developing a gastroretentive floating tablet containing the drug Gliclazide to treat diabetes. The student aims to prolong the gastric residence time of Gliclazide to improve its oral bioavailability. Tablets were prepared using polymers like guar gum and carbopol with HPMC and sodium bicarbonate. Tablets were evaluated for drug release, buoyancy, and swelling. Results showed formulations with HPMC:carbopol ratios of 5:1, 4:2 and 3:3 provided controlled drug release over 12 hours and met floating and swelling requirements.
Development and optimization of sweet cream butterDr Asif Ahmad
This document describes a study that optimized methods for producing quality sweet cream butter at the cottage scale. Cream samples with fat levels of 30%, 35%, and 40% were churned at temperatures of 8°C, 10°C, and 12°C to produce butter. Higher butter yields, fat content, and solids were obtained when cream at 35% fat was churned at 10°C, while this condition also produced butter with lower moisture and non-fat solids. Organoleptic evaluation scores were highest for butter from 35% cream churned at 10°C. Thus, using 35% cream fat and a churning temperature of 10°C can produce high quality butter suitable for cottage-scale production.
Flexural Strength of Poly Propylene Fiber Reinforced PMMAinventionjournals
Poly Methyl Methacrylate based restorations are widely accepted in dental and medical field due to the excellent biocompatibility and easy fabrication, however these restorations exhibit inferior mechanical properties. Therefore, the present study conducted to enhance the flexural strength of PMMA based material by reinforcing conventional PMMA with poly propylene fiber. 10 different test groups were prepared by varying the weight percentage (2.5, 5 & 10 Wt %) and aspect ratio (3mm/220μm, 6mm/220μm & 12mm/220μm) of the poly propylene fibers. Results obtained were statistically analyzed using One – Way Anova followed by Tukey Kramer multiple comparison test. All fiber reinforced test groups showed improved flexural strength and 6mm long fiber in 2.5 Wt% showed the highest flexural strength among the fiber reinforced test groups.
Tensile Properties Characterization of Rice Husk Fibre Reinforced Bio-CompositeIJERA Editor
Engineering materials having two or more different physical or chemical properties make composites. In recent years natural fibres from agricultural waste have received more attraction as they offer number of advantages over traditional synthetic fibres. The proposed study has great use of agricultural waste which can be recycled easily and is environmental friendly also. A bio-composite reinforced with rice husk, rice husk particulate and mixture of husk and particulate i.e. hybrid in epoxy resin has been fabricated. The decrease in Ultimate Tensile Strength, Young’s Modulus and % Elongation was observed with increase in wt. %. Ultimate Tensile Strength, Young’s Modulus and % Elongation was recorded 66.5 MPa, 616.46 MPa and 10.6% respectively at 10%wt of rice husk particle reinforced composite.
This study evaluated the production of protein-rich extruded snacks from blends of finger millet flour, oat flour, potato starch, and whey protein isolate. Extrudates were dried then either fried or microwave roasted. Sensory and physical properties were compared between the two preparations. Response surface methodology showed that increasing potato starch increased expansion ratio while increasing oat or finger millet flour decreased expansion ratio. Hardness increased with more oat or finger millet flour but decreased with more potato starch. Microwave roasted snacks scored higher for overall acceptability than fried snacks and had stronger correlations between instrumental and sensory attributes. The results demonstrated the potential for developing healthier protein-rich snacks using extrusion combined with microwave roasting instead
Mechanical properties of rice husk flour reinforced epoxy bio-compositeIJERA Editor
A bio-composite reinforced with rice husk flour in epoxy resin has been developed. The effect of fibre treatment and weight percentage of rice husk on the mechanical properties was studied and compared with wood dust reinforced epoxy composite. It was observed that addition of rice husk as filler is detrimental to almost all the mechanical properties. About 51% and 26.8% decrease in ultimate strength and Young’s Modulus for 40 wt% untreated rice husk reinforcement was observed. The corresponding decrease in flexural strength and flexural modulus was 51%. Similar trend was also observed in hardness and impact strength. However the mechanical properties of rice husk reinforced biocomposites are found to be superior than wood dust reinforced epoxy composite. SEM microscopy was also done to corroborate the results.
The document summarizes an experimental investigation into the performance and emissions of a diesel engine fueled with preheated corn oil methyl ester (COME) biodiesel at different temperatures. COME was produced via transesterification of corn oil with methanol. The engine was tested using diesel and blends of preheated COME at 50°C, 70°C, and 90°C. Brake thermal efficiency increased and BSFC decreased with COME preheated to 70°C due to improved combustion from reduced viscosity. Exhaust emissions of CO and HC decreased but NOx increased with COME. Performance generally decreased as the COME percentage in blends rose. Preheating COME to 70°C allowed
EFFECT OF IMMERSION IN SEMI SYNTHETICS (30% PETROLEUM OIL) ON COMPRESSION S...Ali I. Al-Mosawi
The mixtures used in the rubber industry to modify the properties of rubber, depending on the
application field in which the character is used rubber whether subjected to mechanical loads or be
in contact with solutions or exposed to sunlight or any other race. These agents are varying the
properties of the reinforced rubber, then this research examines the issue of immersion styrene
butadiene rubber (SBR) reinforced by polyvinyl chloride (PVC) in cutting fluids used in operation
machines on the rubber pillows supplied with these machines. SBR was reinforced by
(0,5,10,15,20, and 25pphr) PVC and were studied the effects of immersion in semi synthetics
(30% petroleum oil) on the compression strength of SBR-PVC rubber composite for a period of
four weeks. The results obtained showed lower compression strength after immersion in solution
when compared with original material before immersion, and this decrease in strength will
increase, with increases the duration of exposure of the petroleum oil. And the results
demonstrated that the compression strength of SBR will enhance by adding PVC.
Study of physical, mechanical and thermal properties of unidirectional jute f...iaemedu
1) The document studies the physical, mechanical, and thermal properties of unidirectional jute fiber reinforced polyvinyl chloride (PVC) film composites.
2) It finds that the tensile strength of the composites increases with the addition of jute fiber, while the percentage elongation at break decreases.
3) Thermal analysis shows the degradation of PVC starts before jute fiber and the composites degrade in two stages. The degradation peaks correspond to stages involving dehydrochlorination and depolymerization of PVC and lighter and heavier materials of jute fiber.
The International Journal of Engineering and Science (The IJES)theijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Effect of variation in compression ratio on characteristics of ci engine fuellIAEME Publication
The document discusses the effect of varying compression ratio on the performance, emissions, and combustion characteristics of a diesel engine fueled with a blend of 70% honge oil and 30% ethanol. Experiments were conducted at compression ratios of 17, 17.5, and 18. Brake thermal efficiency and cylinder pressure increased with higher compression ratios due to more complete combustion. Emissions of unburnt hydrocarbons and carbon monoxide decreased with increasing compression ratio. The highest performance was observed at a compression ratio of 18.
This document summarizes a study on using neem leaf extract as a growth promoter in broilers as an alternative to antibiotic supplementation. The study found that broilers given neem leaf extract in their water had higher average body weights, lower feed conversion ratios, higher dressing percentages, and were more cost effective compared to broilers given antibiotics or no supplements. The neem leaf extract group also had the highest net profits per bird and per kilogram of live weight. The study concludes that neem leaf extract is an effective and lower cost alternative to antibiotics as a growth promoter in broilers.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4°C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82±3.49%, 59.29±4.03% and 5.60±0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62±0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers.
Particle size reduction and its impact in the food industryquadrocomil
Quadrocomil leading technology provider of security screening equipment, size reduction equipment for unparalleled results in particle size reduction. For more info, visit our website.
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
This document summarizes an experiment that tested substituting part of the fat in butter cakes with a fat replacer called Trimchoice-5. The experiment found that cakes with 50% fat substituted had significantly lower hardness but higher springiness compared to full-fat cakes based on instrumental texture analysis. There was no significant difference in chewiness. A consumer sensory panel also evaluated the cakes and found them to be similar in appearance, texture, flavor and overall acceptability. Nutrient analysis showed reduced total fat and calories in the modified cakes compared to the controls. The experiment was replicated and similar results were obtained, demonstrating the reliability of substituting part of the fat with a fat replacer in butter cakes
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.
Quality Control Assessment & Comparisons with the USA Standard Values IOSRJAC
: This article aimed to generate out a quality control assessment of the performed analytical analysis, to highlight the importance of delivering quality control system independent of how these calculations are limited. Therefore, different commercial milk powder samples were analyzed for their fat, moisture and ash, and then the standard deviations were calculated, accordingly. Repeatability and reproducibility of the analysis show good results, and the comparability of the achieved results with the USA standard values presented likewise a very close acceptance range.
On Monday 9th November 16:00 The Food Foundation and Public Health England convened a parliamentary sugar roundtable to discuss the evidence behind the new dietary advice on sugar consumption.
This presentation, delivered by Dr Alison Tedstone, Director of Health and Obesity at Public Health England, talks through the SACN report and evidence package following the release of Sugar Reduction: The Evidence for Action (Found below)
https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/470179/Sugar_reduction_The_evidence_for_action.pdf
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
The effect of vegetable fat on cheese yield and cheese propertiesMarcus Hjalmarsson
This document summarizes a master's thesis that investigated the effects of substituting milk fat with different vegetable fats on the yield and properties of semi-hard analogue cheeses. Four cheeses were produced with different vegetable fat mixtures, and one cheese with anhydrous milk fat as a reference. The cheeses were analyzed for yield, composition, texture, and thermal properties. Cheese yield was not significantly different between the cheeses. Different amounts of water were absorbed during cooling. The cheese made with fat C absorbed significantly less water and was significantly harder than the others. Differential scanning calorimetry showed the fats behaved similarly in the cheeses and in pure form with respect to melting and crystallization patterns. In conclusion, similar cheeses could be
Physicochemical Evaluation of Flaxseed-Date BarIJERA Editor
The objective of this study was to develop a flaxseed-date-bar fortified high level of dietary fibre by using
functional ingredients. Formulations were developed containing 0, 5, 10, 15 and 20 grams of flaxseed flour.
Flaxseed- date bar were evaluated for their, Physic-chemical properties. In the physical evaluation of bar it was
found that flaxseed flour increase the hardness from 1076.82g to 1403.12g.The results revealed that the bar
containing nuts and oilseeds shows maximum protein content (10.09 percent), dietary fibre content (9.89
percent), and ash content(2.90 percent) was found in flaxseed-date bar. The gross energy of the flaxseed-date
bar was in the range of 353.75 kcal to 377.08 kcal .The maximum gross energy was recorded by following
sample A4were as the minimum was obtained by A0. The result revealed that flaxseed-dates along with nuts can
be useful to prepare flaxseed-date bars of good sensory and nutritional value which provide substantial amount
of carbohydrates, proteins, fats and dietary fibre.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, results of sensory analysis, and packaging of the finished products. Key findings include that panelists generally preferred rosella jam from group 2 and lemongrass syrup from group 3. The drying rate of herbal samples in a solar tunnel dryer depended on factors like the amount and size of the samples.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, which included cooking fruits and herbs with sugar to make jams and boiling herbs in water with sugar to make syrups. For the tea bags, herbs were dried in a solar tunnel dryer then blended and packaged in tea bags with multiple layers of packaging. Sensory analysis was performed on the products, with different panels preferring various jams, syrups, and tea bag formulations. The drying rate of herbs in the solar tunnel dryer depended on factors like the amount and size of the sample.
This study examined the oral processing behavior, dynamic sensory perception, and liking of breads with and without toppings. It found that adding toppings like strawberry jam or cheese to bread impacted these factors in several ways: 1) Mastication time was shorter and fewer chews were needed when toppings were present, suggesting toppings assisted in forming a bolus that was easier to swallow; 2) Sensory attributes like texture were perceived more at the start of chewing while flavors emerged later; 3) Breads with toppings were better liked than those without. Understanding these impacts of multiple food components is important for developing products that are both healthy and appealing.
Mechanical properties of rice husk flour reinforced epoxy bio-compositeIJERA Editor
A bio-composite reinforced with rice husk flour in epoxy resin has been developed. The effect of fibre treatment and weight percentage of rice husk on the mechanical properties was studied and compared with wood dust reinforced epoxy composite. It was observed that addition of rice husk as filler is detrimental to almost all the mechanical properties. About 51% and 26.8% decrease in ultimate strength and Young’s Modulus for 40 wt% untreated rice husk reinforcement was observed. The corresponding decrease in flexural strength and flexural modulus was 51%. Similar trend was also observed in hardness and impact strength. However the mechanical properties of rice husk reinforced biocomposites are found to be superior than wood dust reinforced epoxy composite. SEM microscopy was also done to corroborate the results.
The document summarizes an experimental investigation into the performance and emissions of a diesel engine fueled with preheated corn oil methyl ester (COME) biodiesel at different temperatures. COME was produced via transesterification of corn oil with methanol. The engine was tested using diesel and blends of preheated COME at 50°C, 70°C, and 90°C. Brake thermal efficiency increased and BSFC decreased with COME preheated to 70°C due to improved combustion from reduced viscosity. Exhaust emissions of CO and HC decreased but NOx increased with COME. Performance generally decreased as the COME percentage in blends rose. Preheating COME to 70°C allowed
EFFECT OF IMMERSION IN SEMI SYNTHETICS (30% PETROLEUM OIL) ON COMPRESSION S...Ali I. Al-Mosawi
The mixtures used in the rubber industry to modify the properties of rubber, depending on the
application field in which the character is used rubber whether subjected to mechanical loads or be
in contact with solutions or exposed to sunlight or any other race. These agents are varying the
properties of the reinforced rubber, then this research examines the issue of immersion styrene
butadiene rubber (SBR) reinforced by polyvinyl chloride (PVC) in cutting fluids used in operation
machines on the rubber pillows supplied with these machines. SBR was reinforced by
(0,5,10,15,20, and 25pphr) PVC and were studied the effects of immersion in semi synthetics
(30% petroleum oil) on the compression strength of SBR-PVC rubber composite for a period of
four weeks. The results obtained showed lower compression strength after immersion in solution
when compared with original material before immersion, and this decrease in strength will
increase, with increases the duration of exposure of the petroleum oil. And the results
demonstrated that the compression strength of SBR will enhance by adding PVC.
Study of physical, mechanical and thermal properties of unidirectional jute f...iaemedu
1) The document studies the physical, mechanical, and thermal properties of unidirectional jute fiber reinforced polyvinyl chloride (PVC) film composites.
2) It finds that the tensile strength of the composites increases with the addition of jute fiber, while the percentage elongation at break decreases.
3) Thermal analysis shows the degradation of PVC starts before jute fiber and the composites degrade in two stages. The degradation peaks correspond to stages involving dehydrochlorination and depolymerization of PVC and lighter and heavier materials of jute fiber.
The International Journal of Engineering and Science (The IJES)theijes
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.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability
Effect of variation in compression ratio on characteristics of ci engine fuellIAEME Publication
The document discusses the effect of varying compression ratio on the performance, emissions, and combustion characteristics of a diesel engine fueled with a blend of 70% honge oil and 30% ethanol. Experiments were conducted at compression ratios of 17, 17.5, and 18. Brake thermal efficiency and cylinder pressure increased with higher compression ratios due to more complete combustion. Emissions of unburnt hydrocarbons and carbon monoxide decreased with increasing compression ratio. The highest performance was observed at a compression ratio of 18.
This document summarizes a study on using neem leaf extract as a growth promoter in broilers as an alternative to antibiotic supplementation. The study found that broilers given neem leaf extract in their water had higher average body weights, lower feed conversion ratios, higher dressing percentages, and were more cost effective compared to broilers given antibiotics or no supplements. The neem leaf extract group also had the highest net profits per bird and per kilogram of live weight. The study concludes that neem leaf extract is an effective and lower cost alternative to antibiotics as a growth promoter in broilers.
Dear all
who and all seeing this ppt thanks for reading here is small brief information about this presentation. It contain the lab scale biscuits preparation which were fortified with flaxseed powder and fenugreek leaves. the increase or decrease of and quality attributes and reason for it. this is 6 moths study of my UG program hope it will use full to who have been chosen baking technology as their domain and to all food technologist .
Regards
Pallavi
Effect of Different Levels of Fat on the Chemical Composition and Sensory Cha...IOSRJAVS
The effect of different levels of fat on the chemical composition and sensory characteristics has been made from the following levels of milk fat: 3%, 2.5% and 2%. The produced cheese was packed into sterile polyethylene bags (300 gram capacity) and stored at 4°C for three months. The chemical analysis was done at 0, 30, 60, 90 and 120 days. The results revealed that significant differences (P< 0.05) were found in protein, ash, total solid, pH, volatile fatty acids and fat contents of the different cheese samples. Sensory characteristics and storage periodof the cheese samples showed significant variations (P< 0.05). The protein, total solids and ash increased throughout the storage period, the lowest values were 21.82±3.49%, 59.29±4.03% and 5.60±0.89% respectively obtained at day zero of the storage. The highest pH occurred at day zero of storage. It was also found that the volatile fatty acids(VFA) increased with the decrease levels of fat, the highest VFA (2.62±0.50%01N ml NaOH/100 gm) was observed in the cheese with 2.5% fat. The statistical analysis showed sensory characteristics of the cheese samples significant (P< 0.05) affected by the fat levels. The present study concluded that production of low-fat cheeses with valuable chemical composition and good quality for the health benefits of the consumers.
Particle size reduction and its impact in the food industryquadrocomil
Quadrocomil leading technology provider of security screening equipment, size reduction equipment for unparalleled results in particle size reduction. For more info, visit our website.
this presentation speaks about the extrusion technology and incorporation of fruits and vegetable for enhancing the nutritional of the extruded food product.
This document summarizes an experiment that tested substituting part of the fat in butter cakes with a fat replacer called Trimchoice-5. The experiment found that cakes with 50% fat substituted had significantly lower hardness but higher springiness compared to full-fat cakes based on instrumental texture analysis. There was no significant difference in chewiness. A consumer sensory panel also evaluated the cakes and found them to be similar in appearance, texture, flavor and overall acceptability. Nutrient analysis showed reduced total fat and calories in the modified cakes compared to the controls. The experiment was replicated and similar results were obtained, demonstrating the reliability of substituting part of the fat with a fat replacer in butter cakes
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.
Quality Control Assessment & Comparisons with the USA Standard Values IOSRJAC
: This article aimed to generate out a quality control assessment of the performed analytical analysis, to highlight the importance of delivering quality control system independent of how these calculations are limited. Therefore, different commercial milk powder samples were analyzed for their fat, moisture and ash, and then the standard deviations were calculated, accordingly. Repeatability and reproducibility of the analysis show good results, and the comparability of the achieved results with the USA standard values presented likewise a very close acceptance range.
On Monday 9th November 16:00 The Food Foundation and Public Health England convened a parliamentary sugar roundtable to discuss the evidence behind the new dietary advice on sugar consumption.
This presentation, delivered by Dr Alison Tedstone, Director of Health and Obesity at Public Health England, talks through the SACN report and evidence package following the release of Sugar Reduction: The Evidence for Action (Found below)
https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/470179/Sugar_reduction_The_evidence_for_action.pdf
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
All manuscripts are subject to rapid peer review. Those of high quality (not previously published and not under consideration for publication in another journal) will be published without delay.
The effect of vegetable fat on cheese yield and cheese propertiesMarcus Hjalmarsson
This document summarizes a master's thesis that investigated the effects of substituting milk fat with different vegetable fats on the yield and properties of semi-hard analogue cheeses. Four cheeses were produced with different vegetable fat mixtures, and one cheese with anhydrous milk fat as a reference. The cheeses were analyzed for yield, composition, texture, and thermal properties. Cheese yield was not significantly different between the cheeses. Different amounts of water were absorbed during cooling. The cheese made with fat C absorbed significantly less water and was significantly harder than the others. Differential scanning calorimetry showed the fats behaved similarly in the cheeses and in pure form with respect to melting and crystallization patterns. In conclusion, similar cheeses could be
Physicochemical Evaluation of Flaxseed-Date BarIJERA Editor
The objective of this study was to develop a flaxseed-date-bar fortified high level of dietary fibre by using
functional ingredients. Formulations were developed containing 0, 5, 10, 15 and 20 grams of flaxseed flour.
Flaxseed- date bar were evaluated for their, Physic-chemical properties. In the physical evaluation of bar it was
found that flaxseed flour increase the hardness from 1076.82g to 1403.12g.The results revealed that the bar
containing nuts and oilseeds shows maximum protein content (10.09 percent), dietary fibre content (9.89
percent), and ash content(2.90 percent) was found in flaxseed-date bar. The gross energy of the flaxseed-date
bar was in the range of 353.75 kcal to 377.08 kcal .The maximum gross energy was recorded by following
sample A4were as the minimum was obtained by A0. The result revealed that flaxseed-dates along with nuts can
be useful to prepare flaxseed-date bars of good sensory and nutritional value which provide substantial amount
of carbohydrates, proteins, fats and dietary fibre.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, results of sensory analysis, and packaging of the finished products. Key findings include that panelists generally preferred rosella jam from group 2 and lemongrass syrup from group 3. The drying rate of herbal samples in a solar tunnel dryer depended on factors like the amount and size of the samples.
The document describes experiments conducted to make jams, syrups, and tea bags from herbal ingredients. It discusses the materials and methods used, which included cooking fruits and herbs with sugar to make jams and boiling herbs in water with sugar to make syrups. For the tea bags, herbs were dried in a solar tunnel dryer then blended and packaged in tea bags with multiple layers of packaging. Sensory analysis was performed on the products, with different panels preferring various jams, syrups, and tea bag formulations. The drying rate of herbs in the solar tunnel dryer depended on factors like the amount and size of the sample.
This study examined the oral processing behavior, dynamic sensory perception, and liking of breads with and without toppings. It found that adding toppings like strawberry jam or cheese to bread impacted these factors in several ways: 1) Mastication time was shorter and fewer chews were needed when toppings were present, suggesting toppings assisted in forming a bolus that was easier to swallow; 2) Sensory attributes like texture were perceived more at the start of chewing while flavors emerged later; 3) Breads with toppings were better liked than those without. Understanding these impacts of multiple food components is important for developing products that are both healthy and appealing.
This document summarizes a lab report on the proximate analysis of whole milk powder. Proximate analysis determines the percentages of major components (moisture, protein, fat, ash, carbohydrates) in a food. The lab report details the methods used to analyze each component in whole milk powder, including air oven method for moisture, Kjeldahl method for protein, Mojonnier method for fat, dry ashing method for ash. The results provided the percentages of each component and discussed the precision and accuracy of each method.
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.
Preparation and Improved Quality Production of Flour and the Made Biscuits fr...asclepiuspdfs
Background: The popularity of biscuits comes from their attributes such as high palatable, dense nutrients, quickly released energy, and available in convenient sizes, as well as in various forms. In addition, the biscuits formulation can easily be modified to meet the nutritional demands of the targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the Shiitake mushroom flour for wheat flour in the production of high-quality biscuits with improved nutritional values.
Formulation and process optimization of phalahari muffin produced from sugar,...SukhveerSingh31
Muffin is small cup-shaped
quick bread that is generally dominated by sweet
taste and can be served with hot meal or consumed
as a snack. Muffin is characterized by typical porous
structure and high volume.
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.
CHOLESTEROL REMOVAL EFFECT AND BILE SALT HYDROLASE BY PROBIOTIC LACTIC ACID B...Haleh Hadaegh
This document summarizes research on the cholesterol-lowering effects of probiotic lactic acid bacteria. Several human and animal studies are mentioned that found reductions in total cholesterol, LDL cholesterol, and triglycerides after consuming fermented dairy products containing Lactobacillus or Bifidobacterium probiotic strains. One study found that cholesterol removal by L. acidophilus and B. bifidum was likely due to their bile salt hydrolase activity, which causes bile acids to become less soluble and less absorbable in the intestine. Overall, the document reviews the cholesterol-lowering impacts and mechanisms of probiotic lactic acid bacteria as a potential alternative supplement to benefit health.
Effects of Daily Consumption of Synbiotic Bread on Insulin Metabolism and Ser...Haleh Hadaegh
1) This randomized controlled trial examined the effects of consuming synbiotic, probiotic, or control bread on insulin metabolism and inflammation markers in 81 diabetic patients over 8 weeks.
2) Patients who consumed synbiotic bread had a significant reduction in insulin levels, insulin resistance scores, and beta-cell function compared to the probiotic and control bread groups.
3) The synbiotic bread, containing Lactobacillus sporogenes and inulin, improved insulin metabolism but did not significantly affect other measures like blood glucose, insulin sensitivity, or CRP levels compared to the other breads.
بهینه سازی استفاده از آنزیمهای پروتئاز...Haleh Hadaegh
This document summarizes the results of an experiment investigating the effects of different concentrations of Aspergillus oryzae protease on the properties of bread. Bread samples were produced using 0%, 0.05%, 0.1%, and 0.15% concentrations of the protease and were analyzed for whiteness index, texture properties via a three-point bending test, and viscoelastic properties via frequency sweep testing. The whiteness index and elastic modulus increased with higher protease concentrations while hardness decreased, indicating the protease improved bread quality.
Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels Whil...Haleh Hadaegh
Consumption of synbiotic bread containing the probiotic Lactobacillus sporogenes and prebiotic inulin significantly decreased serum triacylglycerol (TAG), very low-density lipoprotein cholesterol (VLDL-C), and the ratio of total cholesterol to high-density lipoprotein cholesterol (TC/HDL-C), while significantly increasing serum high-density lipoprotein cholesterol (HDL-C) levels in patients with type 2 diabetes. No significant effects were seen on fasting plasma glucose, total cholesterol, low-density lipoprotein cholesterol, or non-HDL cholesterol compared to consumption of probiotic or control breads alone over the 8-week period.
Consumption of Synbiotic Bread Decreases Triacylglycerol and VLDL Levels Whil...
ISI Paper Biscuit
1. This is a refereed journal and all articles are professionally screened and reviewed ORIGINAL ARTICLE
Advances in Environmental Biology, 5(8): 2451-2458, 2011
ISSN 1995-0756
2451
Corresponding Author
Department of food science and technology, Islamic Azad University, Science and Research Branch,
Tehran, Iran
Tel : +98 912 150 64 85
E-mail: hadaegh_h@hotmail.com
Effect of DATEM and fat reduction in semi-hard biscuits using RSM
1
H. Hadaegh, 2
B. Ghiassi Tarzi, 3
S.M. Seyyedain Ardabili, 4
A. Bassiri, 5
S. Khoda Khani
1,2,3
Department of food science and technology, Islamic Azad University, Science and Research Branch, Tehran,
Iran
4
Institute of Chemical Technologies, Iranian Research Organization for Science and Technology
5
Department of Statistics, Allameh Tabatabai Univresity
H. Hadaegh, B. Ghiassi Tarzi, S.M. Seyyedain Ardabili, A. Bassiri, S. Khoda Khani: Effect of
DATEM and fat reduction in semi-hard biscuits using RSM
ABSTRACT
The effect of diacetyltartaric esters of monoglycerides (DATEM) on fat reduction of semi-hard biscuits
has been studied. Decreasing the amount of fat in 5 levels (5.37-50.63 percent) showed significant variations
in most studied characteristics (p ‹ 0.05). Addition of DATEM in 5 levels (0.42-0.99 percent) had significant
variation in some characteristics such as thickness, density, texture and color, but it didn’t have much
correlation with width, length and weight. Results which were analyzed by response surface method (RSM)
showed that biscuits with 26.23 percent fat reduction and 0.81 percent DATEM addition have the most
desirability. Also 35 consumers evaluated appearance, flavor, texture, color and general acceptance of biscuits
and the result was in conform to RSM results.
Key words: Biscuit, DATEM, Fat reduction, RSM
Introduction
Fat is an essential ingredient in biscuit
manufacture and is the largest component after flour
and sugar [11]. Fat in a biscuit formulation has a
multifaceted function [13]. It performs shortening and
textural functions in biscuits. During mixing of
biscuit dough, fat acts as a lubricant; it also
competes with the aqueous phase for the flour
surface and prevents the formation of a gluten
network in the dough [11,10]. It also interacts with
other ingredients to develop texture, mouth feel and
overall sensation of lubricity of the product [12]. By
using small amounts of emulsifier the fat phase is
spread more uniformly over the hydrophilic
ingredients such as flour, sugar, etc., in the dough
[9].
High fat intake is associated with various health
disorders such as obesity, cancer, high blood
cholesterol, and coronary heart disease. This
awareness has prompted consumers about the amount
of fat in their diet [13]. In this regard, the American
Heart Association suggested limiting fat consumption
to # 30% of kilocalorie and several researches have
attempted to reduce the fat content of baked products
[13,4,5,7,8,15].
Innovation of new products and exploitation of
alternative raw materials to reduce production costs
are also important for biscuit manufacturers [14].
The incorporation of emulsifiers with fat has
been proposed to reduce the interfacial tension and
increase the effectiveness of the fat, allowing less to
be used [7,1]. Sai Manohar et al. have reported that
the level and type of fat as well as emulsifiers
changed the rheological characteristics of biscuit
dough and quality of biscuits. They have clearly
shown the beneficial effect of using emulsifiers in
producing a soften dough with improved
machinability and better textural characteristics of
biscuits [11].
2. 2452Adv. Environ. Biol., 5(8): 2451-2458, 2011
Traditionally, lecithin has been used across the
range of biscuit types. It aids the dispersion of the
fat in semisweet doughs and improves the
emulsification during cream up in short doughs.
Monoglycerides and their derivatives are also the
effective emulsifiers. The polar part of the
monoglyceride molecule can also be enlarged and
made more effective by reacting with a food acid
such as lactic, citric, acetic and diacetylated tartaric
acid [9]. The latest one leads to an emulsifier name
Diacetyltartaric esters of monoglycerides (called as
DATEM).
The objective of the present work was to study
the effect of DATEM on the quality and also fat
reduction of semi-hard biscuit formulation. Also,
response surface methodology was used for modeling
the best formulation and minimizing the number of
baking trials.
Materials and methods
Biscuit Formula and Ingredients:
Biscuit dough was prepared according to the
following formula: Flour 100g, sugar 25g, fat 16g
(Behshahr Co., Tehran, Iran), non fat dry milk 0.5g
(Ramak Ltd., Shiraz, Iran), leavening agents 3g
(Kimia Saz Ltd., Tehran, Iran), lecithin 0.2g (ADM
Ltd, Netherlands). For preparation of low fat biscuits,
fat content in the biscuit formulation was reduced
from 5% to 50%, respectively. The replaced
emulsifier was DATEM (Kerry Ltd, Netherlands),
which was used from 0.4% to 0.99%, respectively.
Preparation of Biscuits:
Sugar and fat was creamed in a Z-blade mixer
for 2 min. at the speed of 70 rpm. After that, milk
powder, salt and leavening agents were added and
continue mixing for 7 min. to obtain a homogenous
cream. Then commercially available wheat flour with
sufficient water were added and mixed for 7min.
Chemical characteristics of the flour used has given
in Table 1. After the preparation of the dough, they
were sheeted to a thickness of 2mm, cut to rectangle
shape and baked in a tunnel oven for 5min. Then,
the baked biscuits were cooled and packed.
It should be noted that the complete
experimental design consisted of 14 experimental
trials, which included five replications of center
points.
Evaluation of Biscuits:
Physical Characteristics:
The average weight and dimension (length,
width, and thickness) of 50 biscuits –divided to 5
groups of 10 biscuits- were measured by placing
them edge to edge and by stacking one above the
other respectively.
The density of biscuits was calculated by
determining the sample mass and volume following
the method of Sai Mnohar & Haridas Rao [11]. The
volume was determined by measuring the external
dimensions. 5 groups of biscuits – each containing
10 biscuits- were measured. All the trials were done
5 times.
Breaking and Compression Strength:
Braking strength of biscuits was measured in a
Texture Analyzer (Testometric M350-10CT, UK)
according to a triple-beam snap technique –also
called three-point break- with a load cell of 50 N,
and a crosshead speed of 10 mm/min. The force
required to break 5 biscuits individually were
recorded and the average value reported
Color:
Surface color of the biscuits was measured using
a Hunter lab (Color Flex Model) and the value of
color difference (ΔE) was calculated.
Statistical Evaluation:
Results were analyzed statistically following
Response Surface Method by the means of Design
Expert soft ware version 7.1.6.
Sensory Evaluation:
Biscuits were evaluated by 35 non-trained
panelists with the method of ranking (Carpenter et
al., 2000). Samples were assessed by their taste,
color and texture
Results and discussion
Effect of fat reduction and DATEM addition on
physical and rheological properties of biscuits is
shown in Table 2.
Biscuit Dimension
Measurement of biscuit thickness showed
significant variation (Fig. 1). It was found that by
reducing fat and DATEM up to certain amount, the
thickness of the biscuits reduced significantly (p
#0.05). The samples produced with high levels of fat
reduction and low levels of DATEM were thinner.
This is in agreement with other researches [13] have
reported that by reducing fat from 20 to 6 percent of
dough weight, thickness of the biscuits increases
significantly. That can be due to development of
gluten network in the dough. Increasing the elasticity
of the dough by fat reduction can be another reason
[13].
3. 2453Adv. Environ. Biol., 5(8): 2451-2458, 2011
Table 1: chemical characteristics of flour
Characteristic1
Chemical
Moisture (%) 9.54
Gluten (%) 23.8
Protein (% of dry matter) 9.5
Ash (% of dry matter) 0.5
Rheological
Farinograph water absorption (%) 59.4
Dough development time (min) 2.3
Dough stability (min) 2.3
Farinograph quality number (BU) 34
1
including 3 replication for each test
Table 2: Changes of physical and rheological properties of biscuits due to fat reduction and DATEM addition
Sample`s number Fat reduction DATEM Widtha
Lengtha
Thicknessa
Weighta
Densitya
Texturea,c
Colora
(%) (%) (mm) (mm) (mm) (g) (gr/Cm3
) (N) (ΔE)
A1 28 0.42 4.50 5.56 0.50 3.88 0.31 16.39 28.89
B2 12 0.50 4.60 5.60 0.57 4.33 0.29 13.87 32.74
C3 44 0.50 4.40 5.65 0.51 3.77 0.30 16.56 29.18
D4 28 0.71 4.50 5.70 0.59 3.86 0.26 10.97 31.82
E5 50.63 0.71 4.50 5.65 0.56 3.70 0.27 12.86 28.08
F6 28 0.71 4.50 5.55 0.60 3.80 0.25 11.88 34.00
G7 5.37 0.71 4.70 5.40 0.54 4.00 0.29 12.26 34.09
H8 28 0.71 4.55 5.55 0.59 3.99 0.27 12.17 32.87
I9 28 0.71 4.50 5.57 0.60 3.80 0.25 11.53 34.30
J10 28 0.71 4.50 5.67 0.60 3.87 0.25 11.16 34.23
K11 44 0.91 4.50 5.65 0.52 3.63 0.28 10.97 30.57
L12 12 0.91 4.60 5.60 0.53 4.06 0.30 9.90 34.26
M13 28 0.99 4.48 5.75 0.55 3.88 0.27 11.82 33.18
O14b - - 4.50 5.55 0.55 4.15 0.29 16.29 33.84
a Including 3 replication for each test
b Data of the last row indicate control sample
c using texture analyzer.
Fig. 1 Effect of fat reduction and DATEM on the thickness of the biscuits (3D and contour plot)
Results showed that the width of the biscuits
decreases by fat reduction respectively (p #0.05), but
DATEM didn’t show significant effect (Fig. 2).
However the length of the biscuits didn’t show
significant variation and that can be due to
machinability effect. Results are in agree with other
researches [13,5]. Conforti et al. have reported that
fat reduction leads to having a dense texture and also
smaller size [5,13] have shown that by decreasing the
amount of fat, spread ration and width of the biscuits
decreases significantly and this is maybe due to
increasing the elasticity of the dough in absence of
sufficient fat [13].
As shown in Fig. 3, the weight of the biscuits
reduced by fat reduction significantly (p # 0.05).
This may be due to the replacement of water with fat
that resulted in harder texture. So it required more
force to break the products as measured by three-
point break. In comparison with fat, the effect of
DATEM was lower in weight changes.
Biscuit Texture:
Hardness of the biscuits which was measured by
a texture analyzer increased significantly by reduction
of fat (p # 0.05), and more force was needed to
crack the biscuits. Many other researches approve
this result [13,5,1,2]. In the other word, reducing the
fat content increases the fracture stress of the
biscuits. In addition, a low amount of fats, or
4. 2454Adv. Environ. Biol., 5(8): 2451-2458, 2011
alternately high water content, makes the dough hard
[12]. As fat prevents the formation of a gluten
network in the dough, hardness can be due to greater
gluten development by decreasing the fat content [11]
However, as can be seen in Fig. 5, using higher
amounts of DATEM partly covered the effect of fat
reduction and resulted in less hardness.
Surface Color:
Surface color, as measured by a Hunter lab was
seen to vary significantly (p # 0.05). Fig. 6 shows
that decreasing the amount of fat results in less color
difference and lighter surface color. These
observations confirm the results reported by other
researchers [11,5]. According to conforti et al. fat
can have some roles in the color of the biscuits [5].
Sensory Evaluation:
After taking the taste panel, results were
analyzed with SPSS soft ware. Samples with fat
reduction of 28 percent and DATEM addition of 0.71
percent were acceptable. Results have shown in
Fig.7.
Desirability:
Calculation of the optimal levels of ingredients
to be used was performed using a multiple response
method called desirability. This optimization method
incorporates desires and priorities for each of the
variables. [6]. Biscuits with darker color (in standard
range), weight, dimensions, density, and crispiness (in
standard range) are preferable. Analyses with RSM
have shown that biscuits with 26.23 percent fat
reduction and 0.81 percent DATEM addition have
the most desirability. The desirability of each
response and combined has shown in fig. 8
Conclusion:
Addition of DATEM affected the quality of fat-
reduced biscuits. Its role was more significant in
some characteristics such as texture which resulted in
less hardness. However it cannot be implied that any
one single ingredient significantly can affect all of
the responses. Results have shown that by choosing
28 percent of fat reduction and 0.71 percent of
DATEM, acceptable biscuits can be produced. This
was in agreement with the results of taste panel tests.
Fig. 2: Effect of fat reduction and DATEM on the width of the biscuits (3D and contour plot)
Fig. 3: Effect of fat reduction and DATEM on the weight of the biscuits (3D and contour plot)
5. 2455Adv. Environ. Biol., 5(8): 2451-2458, 2011
Fig. 4: Effect of fat reduction and DATEM on the density of the biscuits (3D and contour plot)
Fig. 5: Effect of fat reduction and DATEM on the texture of the biscuits (3D and contour plot)
Fig. 6 Effect of fat reduction and DATEM on the color of the biscuits (3D and contour plot)
6. 2456Adv. Environ. Biol., 5(8): 2451-2458, 2011
Fig. 7: Taste panel results. Samples were evaluated by their taste, color and texture via 35 panelists. Numbers
of acceptability are the means of evaluation factors.
Fig. 8: Desirability of responses
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