scholarly journals The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

2017 ◽  
Vol 2 (5) ◽  
pp. 2481-2486
Author(s):  
F. Zaki Engy
Keyword(s):  
Whey Protein ◽  
Quality Characteristics ◽  
Different Levels

scholarly journals Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate

2016 ◽  
Vol 40 (2) ◽  
pp. 235-243 ◽  
Author(s):  
Anderson Felicori Fernandes ◽  
Raul Antônio Viana Madeira ◽  
Carlos Wanderlei Piler Carvalho ◽  
Joelma Pereira
Keyword(s):  
Whey Protein ◽  
Sensory Analysis ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Biological Value ◽  
High Carbohydrate ◽  
Sensory Acceptance ◽  
Absolute Density ◽  
Nutritional Aspect ◽  
Different Levels

ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

scholarly journals Quality Characteristics of Beef Burger as Influenced by Different Levels of Orange Peel Powder

2017 ◽  
Vol 12 (4) ◽  
pp. 262-270 ◽  
Author(s):  
Marwa Hanafy Mahmoud ◽  
Azza Anwar Abou-Arab ◽  
Ferial Mohamed Abu-Salem
Keyword(s):  
Orange Peel ◽  
Quality Characteristics ◽  
Beef Burger ◽  
Different Levels

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

50 years of low thinning in second growth Douglas-fir

1999 ◽  
Vol 75 (3) ◽  
pp. 401-405 ◽  
Author(s):  
Steven D. Stinson
Keyword(s):  
Wood Quality ◽  
Quality Characteristics ◽  
Growth And Yield ◽  
Annual Increment ◽  
Key Words Growth ◽  
Volume Yield ◽  
Second Growth ◽  
Western Washington ◽  
Mean Annual Increment ◽  
Different Levels

This paper presents the Port Blakely XT series, established in western Washington in the period 1948–1958. XT-1, 2 and 3 were designed to evaluate effects of repeated low thinning and extended harvest rotations. XT-7 compares the effects of different levels of removal on standing volume and wood quality.Periodic and mean annual increment trends have been examined for all four trials. Results from these trials indicate the extension of culmination of mean annual increment due to low thinning combined with extended rotations. Volume yield is reported for XT-1 and XT-2. The thinned plots reveal an increase in bole size and an increase in total harvested volume. Wood quality characteristics were measured in XT-1 and 7, evaluated for differences between thinned and non-thinned and compared to stands harvested at younger ages. Results indicate that extended rotations and low thinning increase the quantity of structural log grades when compared to stands harvested on shorter rotations.Such regimes should reduce conflicts between timber production and other values such as watershed, wildlife, and aesthetics and are particularly applicable to public ownership. Key words: growth and yield, mean annual increment, wood quality, alternative silviculture, extended rotations, low thinning

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