Processing and Assessment of Quality Characteristics of Corn-peanut Flakes
Proximate composition, anti-nutritional compounds and sensory quality attributes of flakes based on corn and peanut for possible use as ready to eat food. The product takes were prepared as per the standard protocol from corn - peanut blends in the ratios of 100:0, 90:10, 80:20 and 70:30. The analys...
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| Veröffentlicht in: | International journal of food and fermentation technology 2017-12, Vol.7 (2), p.287-294 |
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| container_title | International journal of food and fermentation technology |
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| creator | Malik, Anisa Anjum Bhat, Anju Kour, Harleen Ahmad, Naseer Gupta, Prerna |
| description | Proximate composition, anti-nutritional compounds and sensory quality attributes of flakes based on corn and peanut for possible use as ready to eat food. The product takes were prepared as per the standard protocol from corn - peanut blends in the ratios of 100:0, 90:10, 80:20 and 70:30. The analysis of flakes revealed significant differences among different blends. On basis of sensory evaluation the flakes prepared from germinated corn flour: roasted peanut flour of (80: 20) attained highest overall acceptability score (8.57±0.01) and it contained 9. 94 ±0.04 % crude fat, 16.24 ±0.04 % crude protein, 2.56 ±0.01% crude fibre, 3.12±0.02% ash, 64.27±0.07% carbohydrate content and 2.92±0.01 mg/100g ß-carotene. The results obtained in this study also showed that flakes prepared from germinated corn flour: roasted peanut flour of 80: 20 contained 14.60±0.01 mg/100g calcium, 0.86±0.01 mg/100g zinc and 0.73±0.01 mg/100g iron. |
| doi_str_mv | 10.5958/2321-5771.2017.00039.4 |
| format | Article |
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The product takes were prepared as per the standard protocol from corn - peanut blends in the ratios of 100:0, 90:10, 80:20 and 70:30. The analysis of flakes revealed significant differences among different blends. On basis of sensory evaluation the flakes prepared from germinated corn flour: roasted peanut flour of (80: 20) attained highest overall acceptability score (8.57±0.01) and it contained 9. 94 ±0.04 % crude fat, 16.24 ±0.04 % crude protein, 2.56 ±0.01% crude fibre, 3.12±0.02% ash, 64.27±0.07% carbohydrate content and 2.92±0.01 mg/100g ß-carotene. The results obtained in this study also showed that flakes prepared from germinated corn flour: roasted peanut flour of 80: 20 contained 14.60±0.01 mg/100g calcium, 0.86±0.01 mg/100g zinc and 0.73±0.01 mg/100g iron.</description><identifier>ISSN: 2249-1570</identifier><identifier>EISSN: 2277-9396</identifier><identifier>DOI: 10.5958/2321-5771.2017.00039.4</identifier><language>eng</language><publisher>New Delhi: New Delhi Publishers</publisher><subject>Amino acids ; Bioavailability ; Calcium ; Carbohydrates ; Carotene ; Cereals ; Corn ; Cornflour ; Dietary minerals ; Fermentation ; Flakes ; Flour ; Food production ; Food quality ; Food science ; Iron ; Legumes ; Methods ; Mixtures ; Nutrients ; Nutrition ; Peanuts ; Product development ; Proteins ; Quality assessment ; Quality management ; Sensory evaluation ; Sensory properties ; Sorghum ; Zinc</subject><ispartof>International journal of food and fermentation technology, 2017-12, Vol.7 (2), p.287-294</ispartof><rights>Copyright New Delhi Publishers Dec 2017</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids></links><search><creatorcontrib>Malik, Anisa Anjum</creatorcontrib><creatorcontrib>Bhat, Anju</creatorcontrib><creatorcontrib>Kour, Harleen</creatorcontrib><creatorcontrib>Ahmad, Naseer</creatorcontrib><creatorcontrib>Gupta, Prerna</creatorcontrib><title>Processing and Assessment of Quality Characteristics of Corn-peanut Flakes</title><title>International journal of food and fermentation technology</title><description>Proximate composition, anti-nutritional compounds and sensory quality attributes of flakes based on corn and peanut for possible use as ready to eat food. The product takes were prepared as per the standard protocol from corn - peanut blends in the ratios of 100:0, 90:10, 80:20 and 70:30. The analysis of flakes revealed significant differences among different blends. On basis of sensory evaluation the flakes prepared from germinated corn flour: roasted peanut flour of (80: 20) attained highest overall acceptability score (8.57±0.01) and it contained 9. 94 ±0.04 % crude fat, 16.24 ±0.04 % crude protein, 2.56 ±0.01% crude fibre, 3.12±0.02% ash, 64.27±0.07% carbohydrate content and 2.92±0.01 mg/100g ß-carotene. The results obtained in this study also showed that flakes prepared from germinated corn flour: roasted peanut flour of 80: 20 contained 14.60±0.01 mg/100g calcium, 0.86±0.01 mg/100g zinc and 0.73±0.01 mg/100g iron.</description><subject>Amino acids</subject><subject>Bioavailability</subject><subject>Calcium</subject><subject>Carbohydrates</subject><subject>Carotene</subject><subject>Cereals</subject><subject>Corn</subject><subject>Cornflour</subject><subject>Dietary minerals</subject><subject>Fermentation</subject><subject>Flakes</subject><subject>Flour</subject><subject>Food production</subject><subject>Food quality</subject><subject>Food science</subject><subject>Iron</subject><subject>Legumes</subject><subject>Methods</subject><subject>Mixtures</subject><subject>Nutrients</subject><subject>Nutrition</subject><subject>Peanuts</subject><subject>Product development</subject><subject>Proteins</subject><subject>Quality assessment</subject><subject>Quality management</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sorghum</subject><subject>Zinc</subject><issn>2249-1570</issn><issn>2277-9396</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNis1qAjEUhYNUqFRfQQKuM978TcxSBkVcWehe4hjbsWOiuZmFb-8IPoCrc873HUKmHApt9WIupOBMG8MLAdwUACBtoQZkJIQxzEpbfjy7soxrA59kgtgcQCmjwEI5IttdirXvYfilLhzpErFfFx8yjSf63bm2yXda_bnk6uxTg7mp8amqmAK7ehe6TNet-_c4JsOTa9FPXvlFZuvVT7Vh1xRvnce8P8cuhV7tBRcShLamlO-9HtPBRQU</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Malik, Anisa Anjum</creator><creator>Bhat, Anju</creator><creator>Kour, Harleen</creator><creator>Ahmad, Naseer</creator><creator>Gupta, Prerna</creator><general>New Delhi Publishers</general><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20171201</creationdate><title>Processing and Assessment of Quality Characteristics of Corn-peanut Flakes</title><author>Malik, Anisa Anjum ; 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The product takes were prepared as per the standard protocol from corn - peanut blends in the ratios of 100:0, 90:10, 80:20 and 70:30. The analysis of flakes revealed significant differences among different blends. On basis of sensory evaluation the flakes prepared from germinated corn flour: roasted peanut flour of (80: 20) attained highest overall acceptability score (8.57±0.01) and it contained 9. 94 ±0.04 % crude fat, 16.24 ±0.04 % crude protein, 2.56 ±0.01% crude fibre, 3.12±0.02% ash, 64.27±0.07% carbohydrate content and 2.92±0.01 mg/100g ß-carotene. The results obtained in this study also showed that flakes prepared from germinated corn flour: roasted peanut flour of 80: 20 contained 14.60±0.01 mg/100g calcium, 0.86±0.01 mg/100g zinc and 0.73±0.01 mg/100g iron.</abstract><cop>New Delhi</cop><pub>New Delhi Publishers</pub><doi>10.5958/2321-5771.2017.00039.4</doi></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Amino acids Bioavailability Calcium Carbohydrates Carotene Cereals Corn Cornflour Dietary minerals Fermentation Flakes Flour Food production Food quality Food science Iron Legumes Methods Mixtures Nutrients Nutrition Peanuts Product development Proteins Quality assessment Quality management Sensory evaluation Sensory properties Sorghum Zinc |
| title | Processing and Assessment of Quality Characteristics of Corn-peanut Flakes |
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