12/30/2023 0 Comments Weetbix marshmallow slice![]() T1, T2 and T3 with varying quantity of groundnut and sweetening agent i.e. The objectives of investigation were to standardize the formulation for the same and to study its quality characteristics. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. ![]() The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. Totally, prepared muffin by using 8% sorbitol+4% isomalt can be introduced as the best treatment. Finally, sensory evaluation results of five muffin cake formulations indicated more acceptance of prepared treatment of 8% sorbitol+4% isomalt (A 3). By increasing storage time, the amounts of hardness were increased. The texture analysis of muffin treatments showed that the highest amount of hardness was in treatment of 8% sorbitol+8% isomalt (A 2). ![]() By increasing the percentage of sorbitol and isomalt in cake formulation, it was discovered that the moisture of the product were increased meaningfully, but carbohydrate was decreased. The results showed that the substitution of sorbitol and isomalt instead of sucrose has significant effect on the percentage of moisture and carbohydrate in muffin. Experiments were performed in a factorial form in a completely randomized design. In the second stage, there were 5 substitution levels of sugar with sorbitol and isomalt: 0% (A), 4% sorbitol+4% isomalt (A 1), 8% sorbitol+8% isomalt (A 2), 8% sorbitol+4% isomalt (A 3), and 4% sorbitol+8% isomalt (A 4). According to obtained results from this stage, the level of 30% was selected as the best level. In this study, there were two stages, in the first stage, two levels of whey powder (30 and 40%) was used in the formulation and the different properties of produced cake were determined. In the present study, physicochemical, textural and sensory properties of chocolate muffin cake were evaluated by substitution of sucrose with different levels of sorbitol and isomalt and flour with different levels of whey powder in the cake formulation and tests were done in three repeats. The results indicated that the products are presented as a good source of energy and protein, low-fat and good acceptance and purchase intent, especially the oat cupcake with banana and apple suggesting an alternative to the baking industry. The analyses were moisture, protein, lipids, ash, carbohydrates, pH, titratable acidity, soluble solids, reducing, non reducing and total sugars, as well as sensory analysis performed by the emotional test of acceptance and purchase intent using the hedonic scale. Two cupcake formulations were made, one with oats, banana and apple and the other with oats, pineapple and mint. The objective of this study was to develop and evaluate chemical, physicochemical and sensory characteristics of microwave-made cupcakes of oats and fruits. ![]() In this sense, fruits, vegetables and cereals have stood out, since in addition to preventing some diseases when consumed properly combined with healthy habits, they can be used as ingredients in various products such as those of breadmaking. The development of new products is increasingly being studied to meet the demands of today's consumer market which seeks products with sensory and nutritional quality associated with health benefits.
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