Lee-on Ho

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

Exploring the potential nutraceutical values of durian (Durio zibethinus L.) - an exotic tropical fruit.

This review focuses on providing informations on potential uses of durian, an exotic tropical fruit as a source of food, as well as a potential therapeutic agent. Apart from disseminating details on the traditional value, in this review we have focussed on the nutritional composition, presence of bioactive compounds, volatiles, antimicrobials, as well as on the toxicological effects of durian fruit consumption. Durian fruits are enjoyed for their unique taste and organoleptic qualities, but there is also a need to ensure that their potential is exploited for the international market. In addition, in the present socio-economic scenario, tapping the potential of exotic tropical fruit such as durian could benefit the health of consumers as well as support the local population who depend on farming for a livelihood. Overall, it is envisaged that identifying the nutraceutical potential of the edible and non-edible parts of durian fruits can benefit food and pharmaceutical industries.

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

White bread (BCtr), bread incorporated with banana pseudo-stem flour at 100 g/kg level (B10BPF), and B10BPF added with hydrocolloids at 8 g/kg (based on flour basis), i.e. xanthan gum (B10BPFXG) or sodium carboxy-methyl cellulose (B10BPFCMC) were determined for moisture, water activity, texture, thermal, and microbiological quality during storage (3 days). Results indicated that all the formulated bread crust showed an increase in moisture and water activity during storage, but was vice versa for the respective bread crumb. All the formulated breads showed an ultimate trend in hardness with time. The composite bread crumbs with the exception of B10BPFCMC were observed to be harder than the BCtr. Composite breads showed higher onset and peak temperatures values than BCtr. BCtr had higher gelatinization enthalpy change temperature than composite breads with the exception of B10BPFCMC. Population of aerobic plate counts, mould and yeast count was observed increasing with the time of storage.

Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends

Abstract Food waste produced from fruits and vegetables processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physical properties, and sensory quality of the control, wheat flour cookies substituted with 5, 10, and 15% pitaya peel flour (PPF). The proximate analyses results demonstrated that PPF-containing cookies had significantly higher ash, fiber, and carbohydrate content but lower moisture and protein than the control. Physical analyses results showed that cookies incorporated with PPF had higher diameter and spread ratio but lower crumb height than the control. Sensory evaluation results indicated that wheat flour partially substituted with PPF up to 15% level did not affect to the overall acceptability ratings of cookies by panelists. Thus it can be concluded that PPF can be partially substituted for wheat flour in cookies to improve the nutritional quality without affecting the sensory acceptability of composite cookies.

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

ABSTRACT The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.