scholarly journals Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

2014 ◽  
Vol 52 (9) ◽  
pp. 5718-5726 ◽  
Author(s):  
Adil Gani ◽  
A. A. Broadway ◽  
Mudasir Ahmad ◽  
Bilal Ahmad Ashwar ◽  
Ali Abas Wani ◽  
...  
Keyword(s):  
Protein Hydrolysates ◽  
Sensory Properties ◽  
Casein Protein

scholarly journals Comparison of Targeted (HPLC) and Nontargeted (GC-MS and NMR) Approaches for the Detection of Undeclared Addition of Protein Hydrolysates in Turkey Breast Muscle

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1084
Author(s):  
Liane Wagner ◽  
Manuela Peukert ◽  
Bertolt Kranz ◽  
Natalie Gerhardt ◽  
Sabine Andrée ◽  
...  
Keyword(s):  
Low Cost ◽  
Analytical Techniques ◽  
Protein Hydrolysates ◽  
Economic Gain ◽  
Breast Meat ◽  
Turkey Meat ◽  
Casein Protein ◽  
Amino Acid Profiling ◽  
By Products

The adulteration of fresh turkey meat by the undeclared addition of protein hydrolysates is of interest for fraudsters due to the increase of the economic gain by substituting meat with low cost ingredients. The aim of this study was to compare the suitability of three different analytical techniques such as GC-MS and 1H-NMR with HPLC-UV/VIS as a targeted method, for the detection of with protein hydrolysates adulterated turkey meat. For this, turkey breast muscles were treated with different plant- (e.g., wheat) and animal-based (e.g., gelatin, casein) protein hydrolysates with different hydrolyzation degrees (15–53%: partial; 100%: total), which were produced by enzymatic and acidic hydrolysis. A water- and a nontreated sample (REF) served as controls. The data analyses revealed that the hydrolysate-treated samples had significantly higher levels of amino acids (e.g., leucine, phenylalanine, lysine) compared with REF observed with all three techniques concordantly. Furthermore, the nontargeted metabolic profiling (GC-MS and NMR) showed that sugars (glucose, maltose) and/or by-products (build and released during acidic hydrolyses, e.g., levulinic acid) could be used for the differentiation between control and hydrolysates (type, degrees). The combination of amino acid profiling and additional compounds gives stronger evidence for the detection and classification of adulteration in turkey breast meat.

scholarly journals Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

2015 ◽  
Vol 52 (12) ◽  
pp. 7697-7709 ◽  
Author(s):  
Adil Gani ◽  
A. A. Broadway ◽  
Farooq Ahmad Masoodi ◽  
Ali Abas Wani ◽  
Sajid Maqsood ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sensory Properties ◽  
Casein Protein ◽  
Hydrolysis Of

scholarly journals Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

2021 ◽  
Vol 8 ◽  
Author(s):  
Tone Aspevik ◽  
Silje Steinsholm ◽  
Birthe Vang ◽  
Mats Carlehög ◽  
Jan Arne Arnesen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Salmo Salar ◽  
Protein Hydrolysates ◽  
Sensory Properties ◽  
Clupea Harengus ◽  
Raw Material ◽  
Nutritional Content ◽  
Sensory Panel ◽  
Nutritional Properties ◽  
Flavor Development

Protein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.

scholarly journals Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

2020 ◽  
Vol 330 ◽  
pp. 127120 ◽  
Author(s):  
Seyedeh Parya Samaei ◽  
Mohammad Ghorbani ◽  
Davide Tagliazucchi ◽  
Serena Martini ◽  
Roberto Gotti ◽  
...  
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Apple Juice ◽  
Seed Protein ◽  
Protein Hydrolysates ◽  
Sensory Properties ◽  
Vicia Faba L

The Effect of Intravenous Protein Hydrolysates on the Stomach

1949 ◽  
Vol 12 (4) ◽  
pp. 586-596 ◽  
Author(s):  
Mitchell Zweig ◽  
Karl A. Meyer ◽  
Frederick Steigmann
Keyword(s):  
Protein Hydrolysates

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Sign in / Sign up

Export Citation Format

Share Document