Study on the Quality Characteristics of Cupcakes Made with Green Banana Powder

Kim, Misoo; Yang, Ji‐Won; Lee, Kyung‐Hee

doi:10.17495/easdl.2019.4.29.2.89

Cited by 2 publications

(2 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The social development and economic profile of communities varies in different part of Pakistan. The regions like South Punjab lack far behind than urban epicenters like Lahore and Karachi [30].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

Saddique,

Sultan,

Iqbal

et al. 2024

Foods

View full text Add to dashboard Cite

The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (Curcuma longa L.), ginger (Zingiber officinale), and black cumin (Nigella sativa). A bread formulation was enriched with the individual/combined supplementation (1–3%) of these herbs. Later, the bread was analyzed for nutritional, rheological, textural, and sensorial characteristics. The results revealed that the herbs improved the nutritional composition of bread, especially ash and fiber, as the maximum ash and fiber contents were noticed in T15 (2.0% dried powder of each plant) with values of 1.64 ± 0.04% and 4.63 ± 0.16%, respectively. The results regarding the rheological behavior showed minor variations in the rheological traits and a slight increase in dough development time up to 4.50 ± 0.20 min in T10 from 2.80 ± 0.13 min in T0. The sensorial attributes also indicated their marked suitability as external and internal characteristics were least affected by the addition of the herbs. Although some parameters like the crust and crumb colors were affected by the addition of black cumin, showing values of 6.25 ± 0.52 and 4.44 ± 0.19, respectively, in T15, and aroma characteristics were affected by the addition of ginger, supplementation with a combination of herbs at lower doses mitigated the adverse effects of other herbs. Moreover, shelf-life extension, especially with the addition of turmeric powder, was the hallmark of this research. This study concluded that medicinal herbs can be incorporated into baked products to improve the nutritional and sensorial attributes of functional herbal bread.

show abstract

Section: Discussionmentioning

confidence: 99%

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

Saddique,

Sultan,

Iqbal

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…가공용 쌀가루를 이용하여 제조한 제품에 대한 선행연구 로는 글루텐프리 쌀빵 제조방법의 최적화 (Kim 등, 2019), 가루의 혼합비율에 따른 쌀 쿠키의 이화학적 특성 (Seo 등, 2020), 쌀 품종에 따른 쿠키의 가공적성 (Kang 등, 2016), 가공쌀분말 첨가 머핀 (Kim 등, 2020), 고아미 가루 머핀 (Kim과 Lee, 2011), 다양한 종류의 유색미로 제조한 머핀 (Song 등, 2017), 제분 방법을 달리한 쌀 잉글리쉬 머핀의 품질 특성 (Choi 등, 2015), 고단백 쌀가루를 활용 글루텐 프리 머핀 (Paz 등, 2020), 쌀가루 첨가량에 따른 자색고구 마 머핀의 품질 특성 (Park 등, 2012) 등이 보고되었다. 선 행연구의 식품모델 중 머핀은 스펀지와 같은 조직감을 가지 며 우유나 달걀 등을 주원료로 하기에, 영양가가 높고 제조 방법 및 섭취가 간편하여 식사 대용이나 간식으로 많이 소 비되는 대중적인 제품이며 (Matos 등, 2014), 제조 시 글루 텐에 큰 영향을 받지 않아 부재료 첨가가 쉬우며 다양한 제 품 변형이 가능하다 (Park 등, 2012)…”

unclassified

Quality characteristics of muffins prepared with different types of rice flour

Chu,

Choi,

et al. 2023

Korean J. Food Preserv.

View full text Add to dashboard Cite

The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle sizes. There was no significant difference in pH, L and b value. The a value was significantly low only in the RF group with large particle size. The smaller the particle size, the higher the specific volume and baking loss rate. Image J showed that the number of pores decreased when fewer smaller particles were the powder, but the pores were larger. Among the rice flours, the SRF group, excluding the CON group, scored high in all the acceptability elements. The results from this study can be used as basic data that can contribute to research on various rice-processed foods.

show abstract

Study on the Quality Characteristics of Cupcakes Made with Green Banana Powder

Cited by 2 publications

References 23 publications

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

Quality characteristics of muffins prepared with different types of rice flour

Contact Info

Product

Resources

About