Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flour to produce the best corn noodles based on physical, chemical and sensory properties. The observed variables of this study were moisture, ash, soluble protein, fat, elongation, colour, flavour, taste, and preferences. The results showed that based on physical, chemical and sensory properties, the best corn noodle could be made from flour made from waxy corn soaked for 24 hours and a ratio of corn:tempeh flour of 80:20. The noodle produced had 12.1% of total protein content, 2.8% of soluble protein, 8.4% of fat, 5.9% of moisture, 3.6% of ash, 69.9% of carbohydrate, 17.6% of elongation, yellow colour, slight flavour of corn/soybean, and 2.6 of preferences.Keywords: corn, noodle, soaking, tempeh, waxy ABSTRAK Jenis jagung (waxy dan non waxy) serta proses pengolahan tepung menghasilkan perbedaan sifat tepung jagung, dan apabila diaplikasikan pada pembuatan mi akan menghasilkan sifat mi yang berbeda. Substitusi tepung tempe pada pembuatan mi jagung meningkatkan kadar proteinnya, tetapi dapat mengubah sifat sensori mi. Penelitian bertujuan menentukan kombinasi perlakuan terbaik (antara jenis jagung, proses pengolahan tepung dan proporsi tepung jagung:tempe) yang dapat menghasilkan mi jagung terbaik (berdasar sifat fisik, kimia dan sensoris).Variabel yang diukur meliputi kadar air, kadar abu, protein terlarut, lemak, pemanjangan/elongasi, warna, aroma, rasa 8%, lemak 8,4% b, air 5,9% bk, abu 3,6%bk, karbohidrat 69,9% bk, elongasi 17,6%, warna kuning, aroma jagung/tempe yang agak terasa, dan kesukaan 2,6.
Cheese analogues can be produced by modifying ingredients to produce low-fat cheese. Low-fat cheese generally has a less preferable texture and taste, so it is used as a fat substitute. Virgin coconut oil (VCO) is commonly used as a fat substitute because it can reduce total cholesterol, triglycerides, phospholipids and low-density lipoprotein (LDL) cholesterol, and increase high-density lipoprotein (HDL) cholesterol in the blood. In this study, we aimed to: 1) determine the effect of VCO concentration on the quality of corn milk-based cheddar cheese analogue; and 2) study the effect of emulsifier type on the quality of the cheese analogue. This research used experimental methods with a randomized group design. Two factors were studied: the concentration of VCO (i.e. 15%, 20%, 25%) and type of emulsifier (Span 80, Tween 80 (1%), Span 80:Tween 80 (1:1)). The observed variables included yield, total solids, total titrated acidity, moisture content, fat content, protein content, and sensory properties. The results showed that an increase in VCO concentration of 15–25% in the cheese analogue-making process increased fat and moisture content, but reduced sensory value. The emulsifiers did not influence the physicochemical variables and sensory properties of the produced cheese analogue significantly. The best cheese analogue was produced using 25% VCO and Tween 80. The characteristics of this product were: 59.93% bb yield, 54.62% moisture content, 30.2 degrees Brix total solids, pH 5.62, 19.96% fat content, 11.51% soluble protein with colour sensory value of 3.84 (yellowish white), scent value of 4.07 (slightly typical of cheese), taste value of 5.48 (slightly salty), texture value of 2.55 (not hard) and favourite value of 4.38 (slightly favourable).
<p class="MsoNormal" style="margin: 0cm 20.15pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">The objective of this study was to analyze the effect of supplementary foods on p</span><span style="font-size: 10pt;">regnant mothers’ energy and protein consumtion.</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us"> This study was conducted in three sub-districts i.e.: Leuwiliang, Leuwisadeng and Ciampea. The 140 pregnant mothers from these sub-districts were selected for this study. Out of 140 pregnant mothers, 70 pregnant mothers were selected to receive supplementary foods for 6 month and 70 pregnant mothers did not receive any experimental food (control). Product selected as intervention <span style="color: #000000;">consists of </span>vermicelli,<span style="color: #000000;"> milk, and biscuit.</span> The results of the study showed <span style="color: #000000;">intervention could improve energy protein consumption of pregnant mothers</span></span></p>
Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.
Cheese spread analogues composed of corn milk have a limited shelf life due to their high water and fat content. Therefore, appropriate packaging and storage temperatures are required to maintain the nature of these products for long-term storage. The purpose of the present study was to 1) study the effect of packaging type and storage temperature on the chemical and sensory characteristics of corn milk-based cheese analogues; 2) determine the most effective packaging type for corn milk-based cheese analogues; 3) determine the optimal storage temperature to be applied for corn milk-based cheese analogue. The present study used a completely randomised split-plot design. The effects of various storage factors were assessed, including storage time (1, 2, 3 and 4 weeks) as the main plot, type of packaging (polypropylene, polyethylene terephthalate, and glass) as a subplot, and storage temperature (-5°C, 5°C, and IOC) as a subplot. The studied cheese analogue variables included moisture, free fatty acid content, soluble protein content, fat content, pH and sensory characteristics. The results indicated that packaging type and storage temperature had a significant effect on analogue cheese during storage. The most effective packaging types applied for 4 weeks of analogue cheese storage were glass packaging with a moisture content of 69.60%, soluble protein of 6.91%, a fat content of 5.4%, free fatty acid content of 3.65% and pH of 4.6. The sensory characteristics included smooth texture, easy to spread, a bright, attractive and shiny appearance, pale yellow colour, and acidic smell. The optimum storage temperature for corn milk-based analogue cheese spread for 4 weeks was 5°C with a moisture content of 69.26%, dissolved protein content of 7.23%, fat content of 5.68%, free fatty acid content of 3.54% and pH 4.6. Sensory characteristics included smooth texture, easy to spread, a bright, attractive and shiny appearance, pale yellow colour, and slightly acidic smell smelling only slightly of cheese.
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