Corrigendum to “Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream” [Aquaculture 358–359 (2012) 205–212]

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

Journal of Nutritional Science and Vitaminology ◽

10.3177/jnsv.66.s162 ◽

2020 ◽

Vol 66 (Supplement) ◽

pp. S162-S166

Author(s):

Bernatal SARAGIH ◽

Feby KRISTINA ◽

PRADITA ◽

Krishna Purnawan CANDRA ◽

Aswita EMMAWATI

Keyword(s):

Antioxidant Activity ◽

Glycemic Index ◽

Nutritional Value ◽

Sensory Properties

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Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

International Journal of Food Science ◽

10.1155/2020/5714140 ◽

2020 ◽

Vol 2020 ◽

pp. 1-5

Author(s):

Matthew A. Achaglinkame ◽

Eric Owusu-Mensah ◽

Abena A. Boakye ◽

Ibok Oduro

Keyword(s):

Moisture Content ◽

Nutritional Value ◽

Freeze Drying ◽

Consumer Preference ◽

Sensory Properties ◽

Temperature Dependent ◽

Drying Time ◽

Standard Methods ◽

Freeze Dried ◽

Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

International Journal of Molecular Sciences ◽

10.3390/ijms21072550 ◽

2020 ◽

Vol 21 (7) ◽

pp. 2550 ◽

Cited By ~ 1

Author(s):

Vilia Darma Paramita ◽

Naksit Panyoyai ◽

Stefan Kasapis

Keyword(s):

Nutritional Value ◽

Functional Foods ◽

Three Dimensional ◽

Plant Proteins ◽

Delivery Vehicle ◽

Fresh Food ◽

Good Nutrition ◽

Bioactive Ingredients ◽

Food Retention

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

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