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Article
Publication date: 15 June 2018

Dipika Agrahar-Murugkar, Shraddha Dwivedi, Preeti Dixit-Bajpai and Manoj Kumar

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and…

533

Abstract

Purpose

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and sensory properties especially calcium and protein content of salted and sweet cookies.

Design/methodology/approach

Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet).

Findings

It was observed that fortification significantly decreased the hardness of the test cookies when compared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were the softest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p = 0.01) higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies. Cookies fortified with sesame and dried moringa leaves (T1) contained the highest protein (19 g), calcium (312 mg) and flavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies were highly acceptable when compared to cookies for all sensory attributes tested.

Research limitations/implications

Incorporation of protein and mineral rich natural ingredients like sesame, soy butter, dried moringa leaves and coconut powder has improved the nutritional, functional and sensory properties especially calcium and protein content of salted and sweet cookies. There is tremendous scope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of food snacks, and this will ensure better nutritional security.

Originality/value

Fortification of biscuits with sesame, soy butter, dried moringa leaves and coconut powder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium, flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solving many nutritional deficiencies and can add variety to the bakery industry.

Details

Nutrition & Food Science, vol. 48 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 20 April 2018

Dipika Agrahar-Murugkar, Aiman Zaidi and Shraddha Dwivedi

The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes…

209

Abstract

Purpose

The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks.

Design/methodology/approach

Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips.

Findings

Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale.

Originality/value

The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

Details

Nutrition & Food Science, vol. 48 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 28 July 2021

Yong-Hai Li, Jin Zheng, Shan-Tao Yue and Zhi-Ping Fan

In recent years, electronic word-of-mouth (e-WOM) concerning travel products reflected in online review information has become an important reference for tourists to make their…

458

Abstract

Purpose

In recent years, electronic word-of-mouth (e-WOM) concerning travel products reflected in online review information has become an important reference for tourists to make their product purchase decisions, while for travel service providers (TSPs), monitoring and improving the e-WOM of their travel products is always an important task. Therefore, based on the online review information, how to capture e-WOM of travel products and find out specific ways to improve the e-WOM is a noteworthy research problem. The purpose of this paper is to develop a method for capturing and analyzing e-WOM toward travel products based on sentiment analysis and stochastic dominance.

Design/methodology/approach

Specifically, online review information of travel products is first crawled and preprocessed. Second, sentiment strengths of online review information toward travel products concerning each feature are judged. Then, the matrix of structured online review information toward travel products is formed. Further, the matrix of e-WOM comparisons between any two travel products is constructed, and e-WOM ranking concerning each travel product is determined. Finally, trade-off chart models are constructed to conduct the e-WOM improvement analyses concerning the travel products.

Findings

An empirical study based on the online review information toward six travel products crawled from the Tuniu.com website is given to illustrate the use of the proposed method.

Originality/value

The proposed method can not only realize the real-time e-WOM monitoring to travel products but also be useful for TSPs to improve the e-WOM of their travel products.

Details

Kybernetes, vol. 51 no. 10
Type: Research Article
ISSN: 0368-492X

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