CALL FOR PAPERS

CERTIFICATE

IMPACT FACTOR 2018

Subject Area

  • Life Sciences / Biology
  • Architecture / Building Management
  • Asian Studies
  • Business & Management
  • Chemistry
  • Computer Science
  • Economics & Finance
  • Engineering / Acoustics
  • Environmental Science
  • Agricultural Sciences
  • Pharmaceutical Sciences
  • General Sciences
  • Materials Science
  • Mathematics
  • Medicine
  • Nanotechnology & Nanoscience
  • Nonlinear Science
  • Chaos & Dynamical Systems
  • Physics
  • Social Sciences & Humanities

Why Us? >>

  • Open Access
  • Peer Reviewed
  • Rapid Publication
  • Life time hosting
  • Free promotion service
  • Free indexing service
  • More citations
  • Search engine friendly

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.

Sensory assessment of cookie type biscuits produced with eggplant flour (solanum melongena, l.)

Author: 
Eleciana Rosa dos Santos Barros, Débora Maria Santos Azevedo, Janielle Oliveira Caldeira, Beatriz Rocha Sousa, Felipe de Oliveira Bittencourt, Viviane Figueiredo Vieira, Stenio Fernando Pimentel Duarte and Larissa Costa Fogaça
Subject Area: 
Life Sciences
Abstract: 

Eggplant flour (Solanum melongena, L.), rich in fiber, minerals, and vitamins, is a viable alternative for food enrichment, since its processing allows the maintenance of important nutritional characteristics, leading to benefits to consumers of its products. This study’s objective was to evaluate the sensory acceptance of cookie type biscuits manufactured with eggplant flour in different concentrations. Eggplant flour was produced in laboratory and incorporated in cookies dough, in substitution of oat flour, in the percentages of 5, 10 and 15%; a control formulation was also made, without addition of eggplant flour. The cookie type biscuits were evaluated through sensory assessment by affective acceptance test, for aroma, color, taste, and appearance attributes. The results were statistically evaluated by the linear regression method at 5% of probability and demonstrate, by the analysis of variance, that the biscuits differed significantly, however, the color and aroma did not have mathematic models adjusted, showing consistency between the formulations produced. For taste, quadratic model was adjusted, with higher scores for the biscuit with a portion of 15% of eggplant flour in substitution of oat flour. The appearance presented a cubic model, with interference of non-standardization of the biscuits. The use of eggplant flour in food products with the purpose of formulations enriching was shown to be viable from a sensorial perspective, and should be an alternative to increase daily intake of dietary fiber.

PDF file: 

IJMCE RECOMMENDATION

ONLINE PAYPAL PAYMENT

CURRENT ISSUE

NEWS

CHIEF EDITOR
Rosane Cavalcante Fragoso, Brasil
ASSOCIATE CHIEF EDITOR

   

Jean-Marc SABATIER
Chief Scientific Officer and Head of a Research Group
France

Advantages of IJCR

  • Rapid Publishing
  • Professional publishing practices
  • Indexing in leading database
  • High level of citation
  • High Qualitiy reader base
  • High level author suport

EDITORIAL BOARD

Luai Farhan Zghair
Iraq
Hasan Ali Abed Al-Zu’bi
Jordanian
Fredrick OJIJA
Tanzanian
Firuza M. Tursunkhodjaeva
Uzbekistan
Faraz Ahmed Farooqi
Saudi Arabia
Eric Randy Reyes Politud
Philippines
Elsadig Gasoom FadelAlla Elbashir
Sudan
Eapen, Asha Sarah
United State
Dr.Arun Kumar A
India
Dr. Zafar Iqbal
Pakistan
Dr. SHAHERA S.PATEL
India
Dr. Ruchika Khanna
India
Dr. Recep TAS
Turkey
Dr. Rasha Ali Eldeeb
Egypt
Dr. Pralhad Kanhaiyalal Rahangdale
India
DR. PATRICK D. CERNA
Philippines
Dr. Nicolas Padilla- Raygoza
Mexico
Dr. Mustafa Y. G. Younis
Libiya
Dr. Muhammad shoaib Ahmedani
Saudi Arabia
DR. MUHAMMAD ISMAIL MOHMAND
United State
DR. MAHESH SHIVAJI CHAVAN
India
DR. M. ARUNA
India
Dr. Lim Gee Nee
Malaysia
Dr. Jatinder Pal Singh Chawla
India
DR. IRAM BOKHARI
Pakistan
Dr. FARHAT NAZ RAHMAN
Pakistan
Dr. Devendra kumar Gupta
India
Dr. ASHWANI KUMAR DUBEY
India
Dr. Ali Seidi
Iran
Dr. Achmad Choerudin
Indonesia
Dr Ashok Kumar Verma
India
Thi Mong Diep NGUYEN
France
Dr. Muhammad Akram
Pakistan
Dr. Imran Azad
Oman
Dr. Meenakshi Malik
India
Aseel Hadi Hamzah
Iraq
Anam Bhatti
Malaysia
Md. Amir Hossain
Bangladesh
Ahmet İPEKÇİ
Turkey
Mirzadi Gohari
Iran