Australian Journal of French Studies最新文献_第8页

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend 贮藏对甘薯-鸽子-香蕉粉混合配方饼干理化、微生物及感官性能的影响

4区文学

Australian Journal of French Studies Pub Date : 2020-12-31 DOI: 10.21608/AJFS.2020.150652

A. Adeola, S. O. Ayansina, G. Kayode, A. Aderounmu, G. O.

{"title":"Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend","authors":"A. Adeola, S. O. Ayansina, G. Kayode, A. Aderounmu, G. O.","doi":"10.21608/AJFS.2020.150652","DOIUrl":"https://doi.org/10.21608/AJFS.2020.150652","url":null,"abstract":"Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10-13 g/mm/day/mmHg and 6.566x 10-13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO2/kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO2/kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68376343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Factors influencing consumption of street vended local foods (SVLFs) in Urban Ghana 影响加纳城市街头小贩当地食品消费的因素

4区文学

Australian Journal of French Studies Pub Date : 2020-12-31 DOI: 10.5897/AJFS2020.2029

J. Haleegoah, K. Akuoko, Peter Dwumah, K. Marfo, J. B. Forkuor, B. Frimpong, B. Asante, L. Brobbey

{"title":"Factors influencing consumption of street vended local foods (SVLFs) in Urban Ghana","authors":"J. Haleegoah, K. Akuoko, Peter Dwumah, K. Marfo, J. B. Forkuor, B. Frimpong, B. Asante, L. Brobbey","doi":"10.5897/AJFS2020.2029","DOIUrl":"https://doi.org/10.5897/AJFS2020.2029","url":null,"abstract":"Street foods are important in meeting dietary and nutritional needs of growing urban populations, contributing to their food security needs. In spite of concerns of nutritional value, affordability and localness of street foods, street food vending enterprise is prolific in urban places with consumers of different socio-cultural and economic statuses. This is because several factors inform people on their food choices. These may include their socio-cultural and economic status and not just the food characteristics. This study was to examine the factors influencing consumption of Hausa koko, Waakye and Ga kenkey referred to as street vended local foods (SVLFs) associated with specific ethnic groups in Ghana. Data was collected from a cross section of 631 urban consumers of SVLFs in Accra, Kumasi and Tamale. Binary probit regression models were used to estimate factors influencing SVLFs consumption. Results showed that consumers were from different social, cultural and economic backgrounds. Food characteristics (such as safety, nutritional value, affordability, convenience and closeness to vendor), social status (including, age, educational level and work status), and cultural factors (like consumer coming from place of food origin and consumption of food from infancy) positively influenced consumption of SVLFs. Food vendors should be aware of these factors to promote consumers’ continual patronage of healthy, nutritious and affordable SVLFs in urban Ghana. \u0000 \u0000 \u0000 \u0000 Key words: Food choices, Hausa Koko, Waakye, Ga Kenkey.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42509895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and characterization of cake made with a mixture of cowpea and rice flours 豇豆粉和米粉混合蛋糕的研制与表征

4区文学

Australian Journal of French Studies Pub Date : 2020-12-31 DOI: 10.5897/AJFS2020.1911

M. Oliveira, A. Nascimento, K. Fonseca, B. A. Machado, W. Santos, Ferlando Lima Santos

{"title":"Development and characterization of cake made with a mixture of cowpea and rice flours","authors":"M. Oliveira, A. Nascimento, K. Fonseca, B. A. Machado, W. Santos, Ferlando Lima Santos","doi":"10.5897/AJFS2020.1911","DOIUrl":"https://doi.org/10.5897/AJFS2020.1911","url":null,"abstract":"This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population. \u0000 \u0000 \u0000 \u0000 Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1911","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49501225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals 橡胶树(Hevea brasiliensis)种子粕近似特性和功能特性的评价

4区文学

Australian Journal of French Studies Pub Date : 2020-12-31 DOI: 10.5897/AJFS2020.2033

Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi

{"title":"Evaluation of proximate and functional properties of rubber (Hevea brasiliensis) seed meals","authors":"Agbai Chidinma Mary, A. OlawuniIjeoma, Azeke Augusta Ehijie, Nwokenkwo Emilia Chidinma, Alagbaoso Sarah Ogechi","doi":"10.5897/AJFS2020.2033","DOIUrl":"https://doi.org/10.5897/AJFS2020.2033","url":null,"abstract":"With the ever-growing demand for food and food-feed competition because of population growth, the nutritional and functional properties of rubber seed meal were evaluated. Rubber seeds were processed as raw, cooked, and fermented seed meals and analysed for proximate, bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, and least gelation concentration. Results showed significant differences (P< 0.05) in the proximate and functional properties of the seed meals. Fermented rubber seed meal (FRSM) had higher ash (4.04%), crude fat (54.17%), and crude protein (22.25%) but with the least content in carbohydrates (11.58%). Cooked rubber seed meal (CRSM) and FRSM had improved oil absorption capacity (OAC), bulk density (BD), and water absorption capacity (WAC). The seed meals showed good thickening and gelling properties with WAC of 138 to 174% and least gelation concentration (LGC) of 5 to 6%. Rubber seed has an appreciable amount of food nutrients and good functional properties and therefore has a great potential for use in food and food product formulations. \u0000 \u0000 \u0000 \u0000 Key words: Rubber seed, functional properties, proximate, food formulation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47158402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids 甘薯粉（Ipomea batatas L.）部分替代添加秋葵水胶体的小麦粉制备面包的理化和感官特性

4区文学

Australian Journal of French Studies Pub Date : 2020-12-31 DOI: 10.5897/AJFS2020.1985

A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam

{"title":"Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids","authors":"A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam","doi":"10.5897/AJFS2020.1985","DOIUrl":"https://doi.org/10.5897/AJFS2020.1985","url":null,"abstract":"The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production. \u0000 \u0000 \u0000 \u0000 Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41455798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extending the Domain of Care in Philippe Forest 扩展菲利普森林的护理领域

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.30

A. Elsner

引用次数: 0

Reciprocating Care in French Survivor Narratives from the Algerian War 阿尔及利亚战争时期法国幸存者叙事中的往复关怀

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.28

A. Hubbell

引用次数: 0

Australian Journal of French Studies: Volume 57, Issue 3 澳大利亚法语研究杂志:第57卷，第3期

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/ajfs.2020.57.issue-3

引用次数: 0

The Care (Re)Turn in French and Francophone Studies Introduction: Caring Relations 法语和法语研究中的关怀（再）转向导语：关爱关系

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.25

Loïc Bourdeau, N. Edwards, S. Wilson

引用次数: 1

On Bibliotherapy: Literature as Therapy and the Problem of Autonomy, with Régine Detambel’s Les Livres prennent soin de nous 论文献治疗：作为治疗的文学与自主性问题——以Régine Detambel的《生活》为例

4区文学

Australian Journal of French Studies Pub Date : 2020-12-01 DOI: 10.3828/AJFS.2020.29

M. Phillips

引用次数: 0