The Experts below are selected from a list of 255819 Experts worldwide ranked by ideXlab platform
E. N. Iwezu - One of the best experts on this subject based on the ideXlab platform.
-
Composition and characteristics of cassava-soybean and wheat-soybean biscuits
Journal of Food Science and Technology-mysore, 1998Co-Authors: J. C. Onweluzo, E. N. IwezuAbstract:Biscuits were prepared from different blends of wheat-soybean and cassava-soybean flours. The composition, physical characteristics and sensory qualities of the biscuits were compared with wheat flour biscuits prepared simultaneously. Cassava-soybean flour biscuits (1:1) had higher Protein and calorific Values than wheat flour biscuits. Wheat-soybean flour (1:1) biscuits had twice the Protein Value of the wheat flour biscuits and higher calorific Value. The control wheat flour biscuits showed a higher spread ratio of 1.8 and lower break strength of 1.8 kg. The cassava-fermented soybean (1:1) biscuits showed comparable crispness measured as break strength (1.7 kg) with the control, but had half the spread ratio of the control. The wheat-soybean biscuits (1:1) had low spread ratio (1.0) and high average break strength of 2.6 kg. Biscuits containing more than 50% fermented soybean flour showed low texture and flavour scores.
A. Ochtabińska - One of the best experts on this subject based on the ideXlab platform.
-
The Protein Value of differently processed rapeseed solvent meal and cake assessed by in vitro methods and in tests with rats
Animal Feed Science and Technology, 2003Co-Authors: Barbara Pastuszewska, G. Jablecki, L. Buraczewska, P. Dakowski, Marcin Taciak, R. Matyjek, A. OchtabińskaAbstract:Abstract The composition, solubility of Protein in sodium borate and in 0.5% KOH, Protein dispersibility index (PDI), and Protein Value for rats were determined in eight different rapeseed meals (RSM) and six press cakes. The rapeseed meals were toasted in an industrial process for 49 or 55 min at a pressure of 0.20, 0.23, 0.26, and 0.33 MPa steam; the press cakes were unheated or heated in a laboratory oven for 45 min at 90, 110, 120, 130 or 140 °C. Prolongation of toasting the meals resulted in a small increase of neutral detergent fibre (NDF), acid detergent fibre (ADF) and NDF-bound Protein contents, decrease of all Protein solubility measurements, and decrease of biological Value but not Protein digestibility. The effects of increasing steam pressure and resulting small rise of temperature in the toasting–desolventizing unit were negligible. Increasing the heating temperature of cakes from 90 to 140 °C decreased Protein solubility, Protein digestibility and biological Value. The correlation between in vitro and in vivo measurements was closer in cakes than in meals. Meal Protein solubility of 55–60% in 0.5% KOH is proposed as indicative of properly processed meals of a high nutritional Value, 45–55% of mildly overprocessed meals, and below 45% of overprocessed meals with a low nutritional Value for monogastric animals.
Adelia C. Bovell-benjamin - One of the best experts on this subject based on the ideXlab platform.
-
Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet‐potato Flour
Journal of Food Science, 2004Co-Authors: J. L. Greene, Adelia C. Bovell-benjaminAbstract:ABSTRACT: The macroscopic and sensory properties of breads supplemented with 50%, 55%, 60%, and 65% sweet-potato flour were evaluated. Moisture contents of the breads fluctuated during storage. Protein Value was highest for the bread supplemented with 50% sweet-potato flour. Carbohydrate contents ranged from 18.2% to 24.4%. β-caro-tene contents and loaf volumes were highest in the breads supplemented with 65% and 50% sweet-potato flour, respectively. The breads were similarly firm, with comparable vitamin C contents at the end of storage. The bread with 65% sweet-potato flour had the most intense yellow-orange color. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweet-potato breads, were generated.
Andi Dirpan - One of the best experts on this subject based on the ideXlab platform.
-
Acceptability and Protein Value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar.
Enfermería Clínica, 2020Co-Authors: Hikmawati Mas'ud, Siti Nur Rochimiwati, Andi DirpanAbstract:Abstract Objective This study aimed to determine the acceptability (level of preference) of TB patients and the Value of Protein of snack made of cork fish flour and sweet potato flour. Method This research was conducted in 2019 in the working area of Makassar Paccerakkang Public Health Center. This study uses a quasi-experimental design to determine the acceptability of TB patients to a snack made of cork fish flour and sweet potato flour. Data collection on the nutritional Value of formulas is obtained through laboratory testing, while data for acceptability was obtained through a questionnaire to the participant after being given a snack. Result TB patients mostly like the snacks given organoleptically, from the aspects of taste, aroma, texture, and color. The Value of Protein snacks is an average of 6.16 g per serving. Conclusion This study concludes that this snack is acceptable for TB patients and can be recommended as side food to increase their nutritional intake.
-
Acceptability and Protein Value of snack made of cork fish flour and sweet potato flour for tuberculosis (TB) patients in Public Health Center of Pacerakang Makassar.
Enfermeria clinica, 2020Co-Authors: Hikmawati Mas'ud, Siti Nur Rochimiwati, Andi DirpanAbstract:This study aimed to determine the acceptability (level of preference) of TB patients and the Value of Protein of snack made of cork fish flour and sweet potato flour. This research was conducted in 2019 in the working area of Makassar Paccerakkang Public Health Center. This study uses a quasi-experimental design to determine the acceptability of TB patients to a snack made of cork fish flour and sweet potato flour. Data collection on the nutritional Value of formulas is obtained through laboratory testing, while data for acceptability was obtained through a questionnaire to the participant after being given a snack. TB patients mostly like the snacks given organoleptically, from the aspects of taste, aroma, texture, and color. The Value of Protein snacks is an average of 6.16g per serving. This study concludes that this snack is acceptable for TB patients and can be recommended as side food to increase their nutritional intake. Copyright © 2020 Elsevier España, S.L.U. All rights reserved.
J. C. Onweluzo - One of the best experts on this subject based on the ideXlab platform.
-
Composition and characteristics of cassava-soybean and wheat-soybean biscuits
Journal of Food Science and Technology-mysore, 1998Co-Authors: J. C. Onweluzo, E. N. IwezuAbstract:Biscuits were prepared from different blends of wheat-soybean and cassava-soybean flours. The composition, physical characteristics and sensory qualities of the biscuits were compared with wheat flour biscuits prepared simultaneously. Cassava-soybean flour biscuits (1:1) had higher Protein and calorific Values than wheat flour biscuits. Wheat-soybean flour (1:1) biscuits had twice the Protein Value of the wheat flour biscuits and higher calorific Value. The control wheat flour biscuits showed a higher spread ratio of 1.8 and lower break strength of 1.8 kg. The cassava-fermented soybean (1:1) biscuits showed comparable crispness measured as break strength (1.7 kg) with the control, but had half the spread ratio of the control. The wheat-soybean biscuits (1:1) had low spread ratio (1.0) and high average break strength of 2.6 kg. Biscuits containing more than 50% fermented soybean flour showed low texture and flavour scores.
