The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles

Nurhayati, Nurhayati; Setyabudi, F. M. C. S.; Marseno, Djagal Wiseso; Supriyanto, Supriyanto

doi:10.22146/agritech.33103

Cited by 6 publications

(4 citation statements)

References 28 publications

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“…The color of food owns a significant impact on its quality. The color can be used to examine the severity and predict the nutritional quality degradation of materials from the process treatment (Nurhayati, et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour

Nur¹,

Sine²,

Nita³

2022

j. info kesehat.

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One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the organoleptic test revealed that corn tortilla substituted with moringa seed flour up to 20% owned a significant effect on the color, aroma, taste and texture of the tortilla with a p-value <0.05. The proximate test results presented that tortillas with moringa seed flour substitution possessed a significant effect on protein, fat, carbohydrate, water, ash and fibre content of tortilla with a p-value <0.05.

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Section: Resultsmentioning

confidence: 99%

“…High frying, boiling, and dry temperatures are able to reduce flavor throughout the manufacturing process. Dehydration owns a number of drawbacks, one of which being the loss of aroma (Nurhayati, et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour

Nur¹,

Sine²,

Nita³

2022

j. info kesehat.

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“…Color is a crucial sensory attribute that can influence both perceived quality and consumer acceptance of tortillas. Additionally, color can be used as a preliminary indicator of nutritional content 24 .…”

Section: Sensory Evaluation Of Tortillas With Hdcmentioning

confidence: 99%

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Mercado-Mercado,

Núñez-Gastélum,

Cancino Herrera

et al. 2024

Nor. Afr. J. Food Nutr. Res.

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Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health. Keywords: Tortilla, roselle decoction calyxes, phenolic compounds, corn, wheat, antioxidant capacity.

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“…Aroma yoghurt susu kedelai dalam penelitian ini ada aroma khas ubi jalar ungunya, sedangkan rendahnya skor nilai pada perlakuan T0 disebabkan karena penggunahan bahan 100% dari susu kedelai yang masih menghasilkan beany flavor (berbau langu) dan tidak disukai panelis. Aroma beany flavor biasanya banyak terdapat pada kacang-kacangan (Nurhayati et al, 2019), seperti kedelai dan ini merupakan aroma khas dari keberadaan senyawa flavonoid. Senyawa flavonoid merupakan salah satu senyawa bioaktif/fitokimia dalam kacangkacangan yang berpotensi sebagai senyawa antioksidan (Pambudi, 2013).…”

Section: A Skor Nilai Aromaunclassified

Kajian Penambahan Ubi Jalar Ungu (Ipomoea batatas blackie) Terhadap Sifat Kimia dan Sensoris Yoghurt Susu Kedelai

Irfan

Nurhayati

Asmawati

2022

profood

Self Cite

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Yoghurt is a drink made from the fermentation process of milk (animal and vegetable) with the addition of probiotic bacteria. To enrich the nutritional value and taste, yoghurt can be added with various types of fruits, vegetables and tubers including purple sweet potato. This study aims to determine the effect of fortification of purple sweet potato paste on the chemical and sensory properties of soymilk yoghurt. This study was designed using a completely randomized design (CRD) with fortification treatment of purple sweet potato paste (0, 15%, 30%, 45%, 60% and 75%). Observational data were analyzed by Analysis of Diversity (Table ANOVA) at 5% significance level and further test with Honest Significant Difference (BNJ) 5% test. The results showed that purple sweet potato fortification significantly affected the chemical properties (protein content and lactic acid content), as well as the sensory properties of the parameter scores of color, taste and texture/thickness values, but had no significant effect on the aroma value of the soymilk yoghurt. observed. The best treatment was obtained at treatment T3 (fortified purple sweet potato paste 45%) with protein content of 2.81%, lactic acid 2.22%, light purple in color, slightly liked aroma and taste and slightly thick texture. ABSTRAK Yoghurt adalah minuman yang terbuat dari proses fermentasi susu (hewani dan nabati) dengan penambahan bakteri probiotik. Untuk memperkaya nilai gizi dan cita rasanya, yoghurt dapat ditambahkan dengan berbagai jenis buah, sayuran dan umbi-umbian termasuk ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta ubi jalar ungu terhadap sifat kimia dan sensoris yoghurt susu kedelai. Penelitian ini dirancang dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan pasta ubi jalar ungu sebesar (0, 15%, 30%, 45%, 60% dan 75%). Data hasil pengamatan di analisis dengan Analisis Keragaman (Tabel Anova) pada taraf nyata 5% dan uji lanjut dengan uji Beda Nyata Jujur (BNJ) 5%. Hasil penelitian menunjukkan bahwa penambahan ubi jalar ungu berpengaruh secara nyata terhadap sifat kimia (kadar protein dan kadar asam laktat), serta sifat sensorik parameter skor nilai warna, rasa dan tekstur/kekentalan, tetapi tidak berpengaruh secara nyata terhadap skor nilai aroma yoghurt susu kedelai yang diamati. Perlakuan terbaik diperoleh pada perlakuan T3 (penambahan pasta ubi jalar ungu 45%) dengan kadar protein 2,81%, asam laktat 2,22%, berwarna ungu muda, aroma dan rasa agak suka serta tekstur agak kental.

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The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles

Cited by 6 publications

References 28 publications

Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour

Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Kajian Penambahan Ubi Jalar Ungu (Ipomoea batatas blackie) Terhadap Sifat Kimia dan Sensoris Yoghurt Susu Kedelai

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