Optimisation of a process for cocoa-based vermicelli
Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 1...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-12-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=12&article=5 |
| _version_ | 1818207850855399424 |
|---|---|
| author | Jyoti Singh Krishna Kalyan Abigail Yikona Sourav Sen Sawinder Kaur Yogesh Gat Navneet Kaur Prasad Rasane |
| author_facet | Jyoti Singh Krishna Kalyan Abigail Yikona Sourav Sen Sawinder Kaur Yogesh Gat Navneet Kaur Prasad Rasane |
| author_sort | Jyoti Singh |
| collection | DOAJ |
| description | Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has
gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa
powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a
blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional
characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The
nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a
significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with
the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder
incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other
formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples
with 10% cocoa powder were 0.714 g/cm3
, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value
of the optimised cocoa-based vermicelli was 375 kcal/100g of sample. |
| first_indexed | 2024-12-12T04:35:29Z |
| format | Article |
| id | doaj.art-ebe4065ef96e44348e9b0fd23c594e20 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-12T04:35:29Z |
| publishDate | 2018-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-ebe4065ef96e44348e9b0fd23c594e202022-12-22T00:37:58ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992018-12-016229129510.21603/2308-4057-2018-2-291-295Optimisation of a process for cocoa-based vermicelliJyoti Singh0Krishna Kalyan1Abigail Yikona2Sourav Sen3Sawinder Kaur4Yogesh Gat5Navneet Kaur6Prasad Rasane7Lovely Professional UniversityPondicherry University The National Food and Nutrition Commission of ZambiaLovely Professional UniversityLovely Professional UniversityLovely Professional UniversityCentennial CollegeLovely Professional UniversityDue to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3 , 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.http://jfrm.ru/?page=archive&jrn=12&article=5Cocoa powderantioxidantvermicellinutritional profilingcooking properties |
| spellingShingle | Jyoti Singh Krishna Kalyan Abigail Yikona Sourav Sen Sawinder Kaur Yogesh Gat Navneet Kaur Prasad Rasane Optimisation of a process for cocoa-based vermicelli Foods and Raw Materials Cocoa powder antioxidant vermicelli nutritional profiling cooking properties |
| title | Optimisation of a process for cocoa-based vermicelli |
| title_full | Optimisation of a process for cocoa-based vermicelli |
| title_fullStr | Optimisation of a process for cocoa-based vermicelli |
| title_full_unstemmed | Optimisation of a process for cocoa-based vermicelli |
| title_short | Optimisation of a process for cocoa-based vermicelli |
| title_sort | optimisation of a process for cocoa based vermicelli |
| topic | Cocoa powder antioxidant vermicelli nutritional profiling cooking properties |
| url | http://jfrm.ru/?page=archive&jrn=12&article=5 |
| work_keys_str_mv | AT jyotisingh optimisationofaprocessforcocoabasedvermicelli AT krishnakalyan optimisationofaprocessforcocoabasedvermicelli AT abigailyikona optimisationofaprocessforcocoabasedvermicelli AT souravsen optimisationofaprocessforcocoabasedvermicelli AT sawinderkaur optimisationofaprocessforcocoabasedvermicelli AT yogeshgat optimisationofaprocessforcocoabasedvermicelli AT navneetkaur optimisationofaprocessforcocoabasedvermicelli AT prasadrasane optimisationofaprocessforcocoabasedvermicelli |