American Journal of Biomedical and Life Sciences

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Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers

Received: 10 May 2019    Accepted: 27 June 2019    Published: 09 July 2019
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Abstract

Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining Job’s tear (adlay) flour (Coix lacryma-Joba L.) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to Job’s tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties.

DOI 10.11648/j.ajbls.20190703.12
Published in American Journal of Biomedical and Life Sciences (Volume 7, Issue 3, June 2019)
Page(s) 52-56
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Adlay, Physicochemical Analysis, Sensory Evaluation

References
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[2] Bock, M. A. (1991). Minor constituents of cereals. In K. J. Lorenz and K. Kulp (eds). Handbook of Cereal Science and Technology. (pp 555-594). Marcel Dekker, Inc., New York.
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[14] Stone, H., & Sidel, J. L. (2004). Introduction to sensory evaluation. Sensory evaluation practices. Boston, MA: Elsevier Academic Press. p, 1-19.
[15] Nielsen, S. S. (Ed.). (2010). Food analysis (pp. 139-141). New York: Springer.
[16] Gray, S. (2019). Introducing Food Dehydration. University of Missouri. Retrieved from https://extension2.missouri.edu/gh1562
[17] MM, L., & Targon, N. (1990). Characterization of the Storage Protein in Seed of Coix lacryma-jobi var. Adla y. J. Agric. Food Chem, 38, 631-635.
[18] Ottoboni, L. M., Leite, A., Targon, M. L. N., Crozier, A., & Arruda, P. (1990). Characterization of the storage protein in seed of Coix lacryma-jobi var. Adlay. Journal of agricultural and food chemistry, 38 (3), 631-635.
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[22] Manohar, R. S., & Rao, P. H. (1999). Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits. Journal of the Science of Food and Agriculture, 79 (10), 1223-1231.
[23] Maache-Rezzoug, Z., Bouvier, J. M., Allaf, K., & Patras, C. (1998). Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. Journal of Food Engineering, 35 (1), 23-42.
[24] Peňaflor, L., Elepaňo, A., and Peralta, E. (2014). Rice-Like Grains from Broken Rice (Oryza sativa L.) and Adlai (Coix lacryma-jobi L.). “Asian J. Agriculture and Food Science (2) 2014: 341-349.
[25] Pizzinato, A., and Hoseney, R. C. 1980. Rheological changes in cracker sponges during fermentation. Cereal Chem. 57: 185-188.
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Author Information
  • Dietary Department, Davao Doctors Hospital, Davao City, Philippines

  • Dietary Department, Valencia Polymedic General Hospital, Inc., Valencia City, Philippines

  • Dietary Department, St. Claire Hospital, Quezon, Philippines

  • Dietary Department, Don Carlos Doctors Hospital, Don Carlos, Bukidnon

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  • APA Style

    Cherry Jane Naingue Andoy, Iren Vy Ruiz Enot, Aireen Jane Dominguez Mabaza, Ive Joy Cases Quillo. (2019). Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers. American Journal of Biomedical and Life Sciences, 7(3), 52-56. https://doi.org/10.11648/j.ajbls.20190703.12

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    ACS Style

    Cherry Jane Naingue Andoy; Iren Vy Ruiz Enot; Aireen Jane Dominguez Mabaza; Ive Joy Cases Quillo. Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers. Am. J. Biomed. Life Sci. 2019, 7(3), 52-56. doi: 10.11648/j.ajbls.20190703.12

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    AMA Style

    Cherry Jane Naingue Andoy, Iren Vy Ruiz Enot, Aireen Jane Dominguez Mabaza, Ive Joy Cases Quillo. Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers. Am J Biomed Life Sci. 2019;7(3):52-56. doi: 10.11648/j.ajbls.20190703.12

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  • @article{10.11648/j.ajbls.20190703.12,
      author = {Cherry Jane Naingue Andoy and Iren Vy Ruiz Enot and Aireen Jane Dominguez Mabaza and Ive Joy Cases Quillo},
      title = {Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers},
      journal = {American Journal of Biomedical and Life Sciences},
      volume = {7},
      number = {3},
      pages = {52-56},
      doi = {10.11648/j.ajbls.20190703.12},
      url = {https://doi.org/10.11648/j.ajbls.20190703.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajbls.20190703.12},
      abstract = {Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining Job’s tear (adlay) flour (Coix lacryma-Joba L.) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to Job’s tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties.},
     year = {2019}
    }
    

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    T1  - Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers
    AU  - Cherry Jane Naingue Andoy
    AU  - Iren Vy Ruiz Enot
    AU  - Aireen Jane Dominguez Mabaza
    AU  - Ive Joy Cases Quillo
    Y1  - 2019/07/09
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    JF  - American Journal of Biomedical and Life Sciences
    JO  - American Journal of Biomedical and Life Sciences
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    PB  - Science Publishing Group
    SN  - 2330-880X
    UR  - https://doi.org/10.11648/j.ajbls.20190703.12
    AB  - Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining Job’s tear (adlay) flour (Coix lacryma-Joba L.) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to Job’s tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties.
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