Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour

Dangal, Anish; Dhakal, Anish; Shah, Rajesh; Timsina, Diksha; Dahal, Sangam

doi:10.18488/journal.58.2021.82.50.57

Cited by 3 publications

(6 citation statements)

References 7 publications

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“…Wheat gluten content was discovered to be 7.4% (wet basis). The gluten content was found to be 9.4%, which was slightly higher than the 9.2% reported by Dangal, Dhakal, et al (2021).…”

Section: Discussioncontrasting

confidence: 65%

“…Wheat gluten content was discovered to be 7.4% (wet basis). The gluten content was found to be 9.4%, which was slightly higher than the 9.2% reported by Dangal, Dhakal, et al (2021). Letters indicate significant differences, obtained using the unpaired t test, between two samples.…”

Section: Wheatcontrasting

confidence: 57%

“…Wheat's carbohydrate content was determined to be 77% (wet basis). Wheat flour had a slightly higher carbohydrate content than , at 75.35%, and Dangal, Dhakal, et al (2021), at 75.0%. Starch is the primary carbohydrate found in the endosperm or flour portion of the kernel.…”

Section: Wheatmentioning

confidence: 81%

“…Wheat flour has a moisture content of 10.2% and a protein content of 9.8% (wet basis). According to , the moisture and protein content of wheat flour are 12.5% and 9.7%, respectively, and 12.9% and 10.2%, respectively, according to Dangal, Dhakal, et al (2021). Wheat protein content is heavily influenced by environmental factors, grain yield, available nitrogen, and variety genotype.…”

Section: Wheatmentioning

confidence: 99%

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Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

et al. 2023

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This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

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“…Wheat gluten content was discovered to be 7.4% (wet basis). The gluten content was found to be 9.4%, which was slightly higher than the 9.2% reported by Dangal, Dhakal, et al (2021).…”

Section: Discussioncontrasting

confidence: 65%

Section: Wheatcontrasting

confidence: 57%

Section: Wheatmentioning

confidence: 81%

Section: Wheatmentioning

confidence: 99%

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Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

et al. 2023

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“…Based on the results of the analysis, the used sunflower oil was of high quality, with a peroxide value of 1.67 meq kg -1 oil and an acid value of 0.11 mg KOH g -1 oil, and it was used to make mayonnaise. The acid value of sunflower oil was reported to be 0.22 ±0.03 by Dangal et al (2021a).…”

Section: Chemical Composition Of Oilmentioning

confidence: 99%

Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp

Parajuli¹,

Katuwal²,

Dangal³

2022

Acta agriculturae Serbica

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The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from 30 to 48.68%, with all other constituents remaining constant. Sensory evaluation revealed that the mayonnaise made from 55% avocado pulp and 45% sunflower oil was the best when compared to marketed products in terms of sensory evaluation, proximate analysis, microbiological analysis, acid value, and peroxide value. The optimized product was superior in terms of color and overall acceptability than the control sample (P < 0.05). The chemical analysis, i.e., the moisture, fat, protein, ash and carbohydrate contents were found to be 40.54%, 51.1%, 1.22%, 1.71% and 6.23%, respectively, for the optimized product and 26.41%, 66.22%, 0.34%, 1.11% and 6.33%, respectively, for the control sample. Total plate count and yeast and mold count (cfu/g) were found to be 170.3 and 89.33, respectively, for the optimized product and 160.67 and 84, respectively, for the control product. There was an increase in both acid value and peroxide value at all temperatures during storage but a lower increase was found in the sample stored at 25°C. Using the accelerated shelf life technique, the shelf life of optimized mayonnaise like paste based on acid value was found to be 61 days, 41 days and 13 days at 25°C, 40°C and 50°C, respectively. Similarly, the shelf life based on peroxide value was found to be 35 days, 20 days and 12 days at 25°C, 40°C and 50 °C, respectively. Avocado incorporated mayonnaise with acceptable sensory quality and good spreadability can be prepared. Determinations of acid and peroxide values were carried out at regular intervals, ranging from 5 days to 30 days during the storage of mayonnaise. No chemical analysis was done for longer than 30 days, and also no microbiological analysis was performed for the entire storage period; these analyses would be necessary in further research to confirm the shelf life of mayonnaise.

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Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Acharya,

Karki,

Rai

et al. 2023

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A’ and B’). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A’ and B’) compared to extrusion-cooked samples (A and B). The protein content of samples A, A’, B and B’ was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B’ having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B’ having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality.

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Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour

Cited by 3 publications

References 7 publications

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

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