1) The study investigated the effect of substituting cassava peel flour at levels of 10%, 20%, and 30% on the organoleptic quality and fiber content of kue bawang.
2) Taste and texture testing by panelists found that kue bawang with 10% cassava peel flour substitution received the highest ratings.
3) Fiber content analysis showed that kue bawang with the 10% cassava peel flour substitution had a fiber content of 1.7851%, an increase of 0.6139% over the control.
4) It was concluded that substituting 10% cassava peel flour provided the best organoleptic quality while increasing the fiber content
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.
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.
Production of Highly Functional BISCUITS Using Dried KOMBU (Laminaria japonic...asclepiuspdfs
Background: Biscuits have been increasingly paid attention due to their attributes such as high palatable, dense nutrients as well as quickly released energy and available in variously convenient forms. Nutritionally advantage, biscuits formation can easily be modified to meet nutritional demands of targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the dried Kombu powder (DKP) for wheat flour in the production of high-functional biscuits with improved nutritional values. Materials and Methods: The collected samples of dried Kombu were milled into powder using the laboratory grinder and passed through 70-mesh sieve to obtain uniform-sized powder. The powder was then packed in airtight container and stored at ambient temperature until further used. Results: Nutritional analysis, the biscuits produced from wheat-DKP composites were significantly higher than that of 100% wheat biscuits in terms of all sensory attributes. Conclusions: The study demonstrates that the high potential supplement of the wheat flour by DKP in biscuits to improve nutritional values and the development of new formulation for making highly functional biscuits were successfully obtained.
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
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.
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.
Production of Highly Functional BISCUITS Using Dried KOMBU (Laminaria japonic...asclepiuspdfs
Background: Biscuits have been increasingly paid attention due to their attributes such as high palatable, dense nutrients as well as quickly released energy and available in variously convenient forms. Nutritionally advantage, biscuits formation can easily be modified to meet nutritional demands of targeting consumers. Purpose: The purpose of this study is to investigate the substitutional portion of the dried Kombu powder (DKP) for wheat flour in the production of high-functional biscuits with improved nutritional values. Materials and Methods: The collected samples of dried Kombu were milled into powder using the laboratory grinder and passed through 70-mesh sieve to obtain uniform-sized powder. The powder was then packed in airtight container and stored at ambient temperature until further used. Results: Nutritional analysis, the biscuits produced from wheat-DKP composites were significantly higher than that of 100% wheat biscuits in terms of all sensory attributes. Conclusions: The study demonstrates that the high potential supplement of the wheat flour by DKP in biscuits to improve nutritional values and the development of new formulation for making highly functional biscuits were successfully obtained.
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
Estimation of Protein Content in Soyabeans Consumed In Abakaliki, Ebonyi Stat...iosrjce
The percentage composition of protein, ash content and moisture present in soyabeans consumed in
Abakaliki, Ebonyi state were studied. The result showed that sample A which is cultivated at International
Institute for Rural Development (IIRD) Igbeagu, Izzi Local Government Area has the highest Percentage
protein content of 39.23 with ash content of 5.30% and moisture content of 8.20% sample B which were bought
from Benue State has a Percentage protein content of 37.68, ash content of 5.00% and moisture content of
10.33%. while sample C which were bought from Taraba State has the lowest protein content of 36.74%, ash
content of 4.57% and moisture content of 10.97% all the soyabeans sample studied meets the protein standard
value of between 36.50 -40 percent
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Potato cultivars with purple flesh represent an efficient and natural source of antioxidants, this vegetable having
high content in polyphenols (especially anthocyanin pigments). The research goal of this work was to evaluate
the anthocyanin and polyphenols content of several Romanian potato varieties (Albastru-Violet de Gălănești and
Christian) and the effects of these potatoes (add to dough in different proportions) on several bread quality
indicators. The bread quality depends on physical and chemical properties and on several signs like: flavor and
taste, external appearance, crumb porosity and texture, bread’s volume. In this research experiment, beside the
total polyphenols and anthocyanin content, the analysis performed on bread (prepared using different potatoes
addition 5%, 15% and 30%) were sensorial and physic chemical analysis (product volume, crumb porosity,
height/diameter ratio, moist and acidity). Experimental results indicated that 15% purple potato cultivar added on
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COMPARISON ON PHYSICOCHEMICAL PROPERTIES OF CABINET DRIED GREEN CHILLI (Caps...Mahfuzur Rahman Titu
I.To find suitable technology for processing and preserving of green chilli in the form of powder.
II.To compare the physicochemical properties of green chilli powder with red chilli powders;
III.To study the effect of drying and chemical pretreatment on the physicochemical properties and qualities of green chilli powders.
I presented on a mushroom cultivation project, discussing aspects like growing environment, harvesting, market demand, costs and revenue, and project budget. I also highlighted challenges and solutions implemented, showing the project's potential as profitable and sustainable venture.
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We can make various products like soup powder, papad, nuggets, chips, preserve, candy etc. using different mushrooms. products like pasta, noodles etc. by supplementing with fresh or dried mushroom powder.
Estimation of Protein Content in Soyabeans Consumed In Abakaliki, Ebonyi Stat...iosrjce
The percentage composition of protein, ash content and moisture present in soyabeans consumed in
Abakaliki, Ebonyi state were studied. The result showed that sample A which is cultivated at International
Institute for Rural Development (IIRD) Igbeagu, Izzi Local Government Area has the highest Percentage
protein content of 39.23 with ash content of 5.30% and moisture content of 8.20% sample B which were bought
from Benue State has a Percentage protein content of 37.68, ash content of 5.00% and moisture content of
10.33%. while sample C which were bought from Taraba State has the lowest protein content of 36.74%, ash
content of 4.57% and moisture content of 10.97% all the soyabeans sample studied meets the protein standard
value of between 36.50 -40 percent
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Potato cultivars with purple flesh represent an efficient and natural source of antioxidants, this vegetable having
high content in polyphenols (especially anthocyanin pigments). The research goal of this work was to evaluate
the anthocyanin and polyphenols content of several Romanian potato varieties (Albastru-Violet de Gălănești and
Christian) and the effects of these potatoes (add to dough in different proportions) on several bread quality
indicators. The bread quality depends on physical and chemical properties and on several signs like: flavor and
taste, external appearance, crumb porosity and texture, bread’s volume. In this research experiment, beside the
total polyphenols and anthocyanin content, the analysis performed on bread (prepared using different potatoes
addition 5%, 15% and 30%) were sensorial and physic chemical analysis (product volume, crumb porosity,
height/diameter ratio, moist and acidity). Experimental results indicated that 15% purple potato cultivar added on
the dough was the most indicate proportion to be used in bread processing.
COMPARISON ON PHYSICOCHEMICAL PROPERTIES OF CABINET DRIED GREEN CHILLI (Caps...Mahfuzur Rahman Titu
I.To find suitable technology for processing and preserving of green chilli in the form of powder.
II.To compare the physicochemical properties of green chilli powder with red chilli powders;
III.To study the effect of drying and chemical pretreatment on the physicochemical properties and qualities of green chilli powders.
I presented on a mushroom cultivation project, discussing aspects like growing environment, harvesting, market demand, costs and revenue, and project budget. I also highlighted challenges and solutions implemented, showing the project's potential as profitable and sustainable venture.
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.
We can make various products like soup powder, papad, nuggets, chips, preserve, candy etc. using different mushrooms. products like pasta, noodles etc. by supplementing with fresh or dried mushroom powder.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
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The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
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THE INFLUENCE OF SUBSTITUTIONAL CASSAVA PEEL FLOUR TOWARD ORGANOLEPTIC QUALITY AND FIBROUS DEGREE OF KUE BAWANG
1. THE INFLUENCE OF SUBSTITUTIONAL
CASSAVA PEEL FLOUR TOWARD
ORGANOLEPTIC QUALITY AND FIBROUS
DEGREE OF KUE BAWANG
Group 7 :
RESTU TRI JULIAN
NAISYA WIRANDA PUTRI
2. CHAPTER I
INTRODUCTION
Kue bawang is one of the traditional foods that have been
known by the whole community because it has a tasty
taste and has a long enough storage.A. Background
Kue bawang contain a limited amount of crude fiber.
To increase the fiber content on kue bawang it is
necessary to add a material containing high fiber
content such as cassava peel
Cassava peel has a crude fiber content of 15.20%. If
used as flour then the fiber content will increase and may
be substituted on the kue bawang ingredients
Substituting cassava peel flour into an kue bawang
can increase the nutritional value of kue bawang.
3. B. Problem
Formulation
How the influence of substitutional
cassava peel flour toward
organoleptic quality and fibrous
degree of kue bawang.
4. C. Research
Objectives
General Purpose :
To know the influence of substitutional cassava peel flour toward
organoleptic quality and fibrous degree of kue bawang.
Special Purpose:
1. Knowledge the influence of substitution on cassava peel flour
on the color of kue bawang.
2. Knowledge the influence of substitution on cassava peel flour
on the smell of kue bawang.
3. Knowledge the influence of substitution on cassava peel flour
on the taste of kue bawang.
4. Knowledge the influence of substitution cassava peel flour on
the texture of kue bawang.
5. Knowledge cassava peel flour substitution with the best
composition in making kue bawang.
6. Knowledge the fiber content on the kue bawang with the best
composition.
.
5. D. Research
Benefits
E. Scope of
Research
For
Authors
For
Communit
y
the influence of substitutional
cassava peel flour toward
organoleptic quality and
fibrous degree of kue bawang
which is seen by organoleptic
quality (color, smell, taste,
texture) tested to the panelist
in Food Technology Science
Laboratory of Poltekkes
Kemenkes Padang and
analyzed its fiber content.
6. CHAPTER II
LITERATURE
REVIEW
A. Kue Bawang 1. Description of Kue Bawang
Material Amount
Wheat Flour 100 gr
Red Onion Sliced 20 gr
Garlic Sliced 20 gr
Egg 25 gr
Thick pot 25 ml
Celery Chopped 5 gr
Salt 3 gr
Cooking Oil 250 gr
Ingredients of kue
bawang
2. Ingredients of Kue Bawang
7. 3. How to Make Kue Bawang
1) Combine flour, spices, eggs and coconut milk. Stir and knead
until well blended and dull. Enter the chopped celery leaves
2) Prepare the paste / noodle roller, roll the dough until 2 or 3
times into a 2 mm thick sheet.
3) Stretch on a cutting board, then cut into pieces to suit your
taste. Put on top of the tampah, do not stack.
4) Heat the oil in the pan, put the dough that has been grinded bit
by bit. Fried until brownish yellow and cooked. Lift and drain,
5) Once cool, store it into an airtight jar.
9. 3. Cassava Peel Flour
1) The outermost part of cassava leather is cleaned /
discarded.
2) Cassava peel is washed, the purpose is to remove dirt or
soil attached to the peel.
3) Cassava peel is cut into small pieces and stirred with dried
ash / dry kitchen ash and left for 24 hours. The purpose of
granting ashes to bind toxins (HCN) into the ashes.
4) After 24 hours the cassava peel is washed so that the
ashes are completely gone, then cassava peel is soaked in
plain water for 24 hours and every 3 hours once the water
is replaced.
5) Cassava peel drained and then blancing (dipped in boiling
water within 3-5 minutes), to activate enzymes found on the
peel of cassava so as to avoid the occurrence of browning.
6) Furthermore, the cassava peel is dried in the sun for 2 days
or in the oven to dry
7) Cassava peel is then destroyed using a blender.
8) Then use a fine filter
How to
make
10. F. Panelist 1. Various panelists
2. Panelist Selection
C. Fiber
D. Food
Substitution
E. Organoleptic
Quality
process of adding nutrients to food products that are
made to resemble or substitute genuine food
products.
quality used to determine the quality test of a
product as measured by organoleptic assessment
11. CHAPTER III
RESEARCH
METHODS
A. Types and
Research
Design
The design of this study used
Completely Randomized Design
(RAL) with three treatments, one
control and two repetitions
Material A
(control)
B C D
Wheat flour (gr) 100 90 80 70
Cassava flour (gr) - 10 20 30
Onion (gr) 20 20 20 20
Garlic (gr) 20 20 20 20
Egg (gr) 25 25 25 25
Coconut milk (ml) 25 25 25 25
Chopped celery (gr) 5 5 5 5
Salt (gr) 3 3 3 3
Material
Use Design
in Making
Kue
Bawang
12. B. Time and
Place of
Study
Time :
September 2015 - June 2016.
Place :
ITP Laboratory of Nutrition Department
of Health Polytechnic, Ministry of
Health Padang and Laboratory of
Agricultural Product Technology in
UNAND.
C. Materials
and
Research
Tools
Materials Research
Research Tool
13. D. Conducting
Research
Preliminary
research
Advanced
research
From 3 treatments
conducted with the
amount of
substitution of
cassava peel flour as
much as 10%, 20%
and 30% and one
control treatment
(not added cassava
peel flour).
This study is a follow-up
study of preliminary
research that is applied
based on three best
treatments, one control and
two repetitions. Three
treatments to be tested in
the follow-up test were
treatment with the
substitution of cassava peel
flour with percentage of
10%, 20%, and 30%.
14. E. Observations
F. Processing and
Data Analysis
A. Subjective
B. Objective
Data obtained from organoleptic test results are presented
in table form, then taken average and processed
statistically by using variance test (ANOVA) at 5% level.
When seen the real difference then followed by DNMRT
test (Duncan New Multiple Range Test) at 5% level which
aims to see which treatment is different.
15. CHAPTER IV
RESULTS AND
DISCUSSION
1. RESULT
Kue Bawang made from cassava flour Manggu varieties, in
1 kilogram of cassava peel found the net weight of 700
gram and result of cassava flour 125 gram.
Organoleptic Quality
a) color
Treatment Average value Levels of
pleasure
A (control) 3,16 a Like
B (90% : 10%) 3,08 a Like
C (80% : 20%) 2,52 b Like
The Average Value of Panelist's Favorite Toward Rate on
Color
Kue Bawang with Substitution of Cassava Peel Flour
16. b) Smell
The Average Value of Panelist's Favorite Toward Rate
on Smell Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average value Levels of
pleasure
A (control) 3,04 Like
B (90% : 10%) 3,08 Like
C (80% : 20%) 2,94 Like
D (70% : 30%) 2,90 Like
c) Taste
The Average Value of Panelist's Favorite Toward Rate
on Taste Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average
value
Level of
pleasure
A (control) 3,18 a Like
B (90% : 10%) 3,22 a Like
C (80% : 20%) 2,68 b Like
D (70% : 30%) 2,52 b Like
17. d) Texture
The Average Value of Panelist's Favorite Toward Rate
on Texture Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average
Value
Level of pleasure
A (control) 2,82 a Like
B (90% :
10%)
2,94 ab Like
C (80% :
20%)
2,74 a Like
D (70% :
30%)
2,52 ac Like
18. Average Color, Smell, Taste, and Texture Value
Kue Bawang with Substitution of Cassava Peel Flour
Based on Organoleptic Test
2. BEST TREATMENT
3.16
3.04
3.18
2.82
3.08 3.08
3.22
2.94
2.52
2.94
2.68 2.74
1.86
2.9
2.52 2.52
0
0.5
1
1.5
2
2.5
3
3.5
Warna Aroma Rasa Tekstur
A B C D
The appraisal for kue bawang with substitution of cassava peel flour, the highest smell,
taste and texture was found in treatment B with the addition of cassava peel flour as
much as 10 grams and the highest color was obtained in treatment A without
substitution of cassava flour.
Color Smell Taste Texture
19. Fiber Content Analysis
3. FIBER CONTENT
TREATMENT FIBER
A (control) 1,1712 %
B ( best treatment)) 1,7851 %
The difference between the increase of fiber content
between treatment A and B is 0.6139%. This means that
the higher the substitution performed, the higher the fiber
content of kue bawang produced.
20. CHAPTER V
CONCLUSIONS AND
RECOMMENDATIONS
A. CONCLUSIONS
1. The best kue bawang color is kue bawang with treatment A without
substitution of cassava peel flour with an average of 3.16.
2. Best kue bawang smell is kue bawang with treatment B with
substitution of cassava peel flour by 10% with an average of 3.08.
3. The best kue bawang taste is the kue bawang with treatment B with
the substitution of cassava peel flour by 10% with an average of 3.22.
4. The best kue bawnag texture is kue bawang with treatment B with
substitution of cassava peel flour by 10% with an average of 2.94.
5. The best kue bawang treatment is treatment B with the substitution of
cassava peel flour 10% with an average of 3.08.
6. The fiber content of the best kue bawang with the best treatment is
1.7851% and an increase in fiber content of 0.6139% with the
substitution of 10% cassava peel flour.
21. B. RECOMMENDATIONS
1. Suggested in the manufacture of kue bawang with
cassava peel flour substitution should be used 10%
for comparison of cassava peel flour use.
2. It is recommended to test the HCN content of kue
bawang with cassava peel flour substitution before
fried and after fried to know the safety.