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

Cherry Jane Naingue Andoy; Iren Vy Ruiz Enot; Aireen Jane Dominguez Mabaza; Ive Joy Cases Quillo

doi:doi:10.11648/j.ajbls.20190703.12

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

Cherry Jane Naingue Andoy, Iren Vy Ruiz Enot, Aireen Jane Dominguez Mabaza, Ive Joy Cases Quillo

Published in American Journal of Biomedical and Life Sciences (Volume 7, Issue 3)

Received: 10 May 2019 Accepted: 27 June 2019 Published: 9 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.

Published in	American Journal of Biomedical and Life Sciences (Volume 7, Issue 3)
DOI	10.11648/j.ajbls.20190703.12
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), 2019. Published by Science Publishing Group

Keywords

Adlay, Physicochemical Analysis, Sensory Evaluation

References

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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://article.sciencepublishinggroup.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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TY  - JOUR
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
PY  - 2019
N1  - https://doi.org/10.11648/j.ajbls.20190703.12
DO  - 10.11648/j.ajbls.20190703.12
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 52
EP  - 56
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.
VL  - 7
IS  - 3
ER  -

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Author Information

Cherry Jane Naingue Andoy

Dietary Department, Davao Doctors Hospital, Davao City, Philippines
Iren Vy Ruiz Enot

Dietary Department, Valencia Polymedic General Hospital, Inc., Valencia City, Philippines
Aireen Jane Dominguez Mabaza

Dietary Department, St. Claire Hospital, Quezon, Philippines
Ive Joy Cases Quillo

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

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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://article.sciencepublishinggroup.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}
}

Copy | Download

TY  - JOUR
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
PY  - 2019
N1  - https://doi.org/10.11648/j.ajbls.20190703.12
DO  - 10.11648/j.ajbls.20190703.12
T2  - American Journal of Biomedical and Life Sciences
JF  - American Journal of Biomedical and Life Sciences
JO  - American Journal of Biomedical and Life Sciences
SP  - 52
EP  - 56
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.
VL  - 7
IS  - 3
ER  -

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