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The objective of this study was to investigate the effects of dietary
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the addition of DF materials except for black carrot. Some of the food
industry wastes can be available processing aids in functional food
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Design of Experiment - Optimization of HPLC Analysis of Vitamin A and E in Margarine and Vegetable Oil
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Obesity is becoming a serious health issue due to the growing number of
obese people in many countries. iFood, a mobile application to help
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Nine treatments to study the effect of jameed form (triangle, square and cylinder molds) on the chemical composition, rheological and microbial properties. The treatments were made as follow: (A) sheep buttermilk (control) with ball form, (B) goat skim milk with ball form, (C) goat skim milk with triangle form, (D) goat skim milk with square form, (E) goat skim milk with cylinder form, (F) cow skim milk with ball form, (G) cow skim milk with triangle form, (H) cow skim milk with square and (I) cow skim milk with cylinder form. Yield of cylindrical shape were slightly higher, while levels of ball, triangle and square forms were close to each other. The lowest acidity levels were detected in cylindrical form. Square and cylinder forms were recorded the lowest of TS, fat, total protein and ash values. Square and cylinder forms possessed the lowest TVBC, LAB and proteolytic bacteria. The triangle or square molds caused significant (p<0.05) increase in wettability, where square form scored the highest syneresis levels among different shapes. The spherical and cylindrical shapes had the minimum values of hardness, cohesiveness, gumminess and chewiness whereas the triangle and square forms possessed the maximum levels.
This study is one of the very few studies in jameed and the first almost in the study of work forms of jameed and study the effect of shape on the rheological properties and chemical and microbial composition and microscopic for this product, Subsequently, add a new to this product, which is largely consumed in jordan and Egypt recently to manufacture meal "Mansaf".
Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
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Peluola-Adeyemi, O.A , Obi, T.E , Ugbogu, D.I (2016). Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology. Journal of Food Technology Research, 3(2): 63-71. DOI: 10.18488/journal.58/2016.3.2/220.127.116.11
This study investigated the effect of baking temperature and time on the physical properties of bread from 10% cocoyam and 90% wheat flour. A central composite rotatable experimental design with two factors and five levels were used. The independent factors were baking temperature (174.82 – 251.18oC) and baking time (30 – 45min). The responses were specific loaf volume (Y1), crumb moisture (Y2), crumb hardness (Y3) and overall acceptability (Y4). Thirteen (13) baking trials were performed with five center points and eight non center points. The specific loaf volume (3.35 – 3.9cm3/g), crumb moisture content (32.1 – 35%), crumb hardness (70 – 70.48N) and overall acceptability (4.85 – 8) varied significantly (P<0.05) with the baking temperature and time. The panelists preferred the bread baked at 186oC for 45min.
This study documents the effect of baking temperature and time on the physical properties of bread from wheat- cocoyam flour using response surface methodology and revealed that acceptable bread can be obtained from 90% wheat flour and 10% cocoyam flour at the baking temperature of 1860C for 45mins.