Proximate and mineral composition of industrialized biscuits

Passos, Maria Eliza Assis dos; Moreira, Carolina Ferraz Figueiredo; Pacheco, Maria Teresa Bertoldo; Takase, Iracema; Lopes, Maria Lúcia Mendes; Valente-Mesquita, Vera Lúcia

doi:10.1590/s0101-20612013005000046

Cited by 28 publications

(21 citation statements)

References 36 publications

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“…The fat content of the fortified enbal product obtained in this study is lower than the fat standard established by the National Standardization Board [19], at least 9.5% and that of biscuit and commercial crackers, 11.1 -29% [20]. This low fat content could result from increased low fat content of all composing components of the fortified enbal product.…”

Section: Nutritional Composition Of Fortified Enbal Productcontrasting

confidence: 50%

Nutrient Content and Shelf Life of Best Fortified Enbal From Kei Islands Added with Fish Meal and Sweet Potato Leaf Flour

2018

IJCTR

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Enbal formulation was made using fortified fish of several species at different concentration and obtained the best formulation at the treatment of 15% mackerel scad, Decapterus spp. Flour. This study was aimed at knowing the nutrient composition and the self life of the best fortified enbal product obtained from the best treatment of 15% fish flour and 5% cassava flour. The study utilized experimental/descriptive method and nutrient composition used standard method. The fortified enbal product composition consisted of 15% fish meal, 5% sweet potato leaf flour, and 80% enbal flour. The analysis found the moisture content of 12.3%, protein of 16.69%, fat of 1.09%, vitamin A of 0.28%, and carbohydrates of 10.73 %, respectively. The best self life was 36 days based on Total Plate Count value. Thus, the fortified enbal product could be developed tobe am instant functional food product and emergency food product.

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Section: Nutritional Composition Of Fortified Enbal Productcontrasting

confidence: 50%

Nutrient Content and Shelf Life of Best Fortified Enbal From Kei Islands Added with Fish Meal and Sweet Potato Leaf Flour

2018

IJCTR

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“…One of the major concerns for biscuit manufacturers is to determine how to improve the formulation of biscuits with suitable ingredients, and to increase the nutritional and functional properties of the biscuit to satisfy consumer demands. Proximate analysis can estimate the characteristics of the food products that affect consumers' food choices [86]. This analysis provides basic information related to the water, protein, fiber, ash, fat and carbohydrate contents of biscuits.…”

Section: Proximate Analysismentioning

confidence: 99%

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Klunklin¹,

Savage²

2018

AFSE

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Biscuits are excellent snacks with a long shelf life. However, they are also high-energy foods so there is a great need to improve their nutrient value. Many substitutions of composite flours for wheat flour have been studied in order to reduce their potential negative impact on human health. Whole purple rice flour is a novel flour with high antioxidant contents and dietary fiber. However, the partial replacement of wheat flour with purple rice flour can affect the physicochemical properties and consumer preferences of biscuits. Therefore, producing a new product to meet consumer demands presents many challenges. Lipid oxidation is always a problem during extended storage. Inhibition of lipid oxidation in biscuits leading to rancidity and loss of nutritional value is also an important consideration for these biscuits. There is a high demand to use natural antioxidants in foods to enhance the shelf life of biscuits. Hence the scope of replacing wheat flour with purple rice flour in biscuit production needs further study.

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“…Proses penyangraian ini akan menentukan kandungan lemak dan protein pada biji kopi yang berperan sebagai prekusor aroma dan flavor kopi (Czech et al, 2016). Kandungan lemak dan protein inilah yang berperan penting dalam menentukan mutu seduhan kopi (Passos et al, 2013). Penelitian bertujuan mengetahui pengaruh kematangan buah saat panen serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta.…”

Section: Pendahuluanunclassified

Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee

Tarigan¹,

Towaha²

2017

J. tanam. industri dan penyegar

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ABSTRAKKopi Robusta merupakan jenis kopi yang paling banyak dibudidayakan di Indonesia. Kualitas citarasa dari jenis kopi ini pada umumnya masih rendah karena penanganan panen dan pascapanen yang diterapkan oleh petani masih sederhana. Citarasa kopi dipengaruhi oleh tingkat kematangan buah serta lama fermentasi dan penyangraian biji. Tujuan penelitian adalah mengetahui pengaruh tingkat kematangan buah serta lama fermentasi dan penyangraian biji terhadap karakter fisikokimia kopi Robusta. Penelitian dilaksanakan di Balai Penelitian Tanaman Industri dan Penyegar (Balittri), mulai bulan Mei sampai Juli 2017, menggunakan rancangan acak lengkap (RAL) dengan tiga faktor. Faktor pertama adalah tingkat kematangan buah (merah dan kuning kemerahan), faktor kedua lama fermentasi biji (24 dan 36 jam), dan faktor ketiga adalah lama penyangraian biji (10 dan 13 menit). Parameter mutu fisik biji yang dianalisis adalah persentase serangga hidup, kadar air, kadar kotoran, dan banyaknya biji cacat. Sedangkan parameter mutu kimia bubuk kopi yang dianalisis adalah kadar air, abu, lemak, protein, kafein, dan pH. Hasil penelitian menunjukkan bahwa mutu fisik biji kopi hasil fermentasi berupa kadar air dan jumlah biji cacat dipengaruhi oleh tingkat kematangan buah dan lama fermentasi, sedangkan kadar kotoran dipengaruhi oleh interaksi dari kedua faktor tersebut. Mutu kimia kopi bubuk berupa kadar lemak dan kadar kafein dipengaruhi oleh interaksi antara tingkat kematangan buah, lama fermentasi, dan penyangraian. Kadar air dan protein dipengaruhi oleh interaksi antara tingkat kematangan buah dengan lama fermentasi, dan interaksi antara tingkat kematangan buah dan lama penyangraian. Kadar abu dipengaruhi oleh lama penyangraian, dan pH dipengaruhi oleh lama fermentasi dan penyangraian.

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Proximate and mineral composition of industrialized biscuits

Cited by 28 publications

References 36 publications

Nutrient Content and Shelf Life of Best Fortified Enbal From Kei Islands Added with Fish Meal and Sweet Potato Leaf Flour

Nutrient Content and Shelf Life of Best Fortified Enbal From Kei Islands Added with Fish Meal and Sweet Potato Leaf Flour

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee

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