Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

2016 ◽  
Vol 207 ◽  
pp. 170-179 ◽  
Author(s):  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Pilar Legua ◽  
Krzysztof Lech ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Drying Method

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

2012 ◽  
Vol 6 (7) ◽  
pp. 1644-1654 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Adam Figiel ◽  
Francisca Hernández ◽  
Pablo Melgarejo ◽  
Krzysztof Lech ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Punica Granatum ◽  
Drying Method ◽  
Punica Granatum L

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

scholarly journals Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1001
Author(s):  
Mirosław Słowiński ◽  
Joanna Miazek ◽  
Marta Chmiel
Keyword(s):  
Chemical Composition ◽  
Water Activity ◽  
Sensory Quality ◽  
Salt Content ◽  
Meat Products ◽  
Control Product ◽  
Canned Meat ◽  
Quality Of Products ◽  
Ph Level

The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, collagen and salt content), pH level, water activity, thermal drip, CIEL*a*b* color components, texture parameters (TPA, shear force) and sensory quality were determined. The addition of 3% or 6% of wheat fiber preparations did not affect the basic chemical composition, water activity and pH of products. The 6% addition of both fiber preparations caused lightening of the color of the meat blocks. Products with the addition of both wheat fiber preparations were characterized by significantly (p ≤ 0.05) higher hardness than the control product. Sensory quality of products, except tastiness, with the addition of wheat fiber preparations did not differ from the control product. There was no significant effect of wheat fiber length on the quality of meat blocks. Both lightening the color of canned meat blocks produced with the addition of wheat fiber preparation, as well as increasing their hardness, is desirable and contributes to increasing the quality of products.

Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration

2012 ◽  
Vol 93 (1) ◽  
pp. 93-99 ◽  
Author(s):  
Mette K Larsen ◽  
Ulla Kidmose ◽  
Troels Kristensen ◽  
Pierre Beaumont ◽  
Grith Mortensen
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Bovine Milk

scholarly journals Sensory Quality of Portuguese Natural Mineral Waters: Correlation with Chemical Composition

2021 ◽  
Vol 22 (3) ◽  
pp. 129-141
Author(s):  
Jenny Sozoa ◽  
Ana Pardal ◽  
Maria Carvalho ◽  
Adelaide Almeida ◽  
Humberto Chaves ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Mineral Waters ◽  
Natural Mineral

CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

2017 ◽  
Vol 15 (1) ◽  
pp. 108-121
Author(s):  
G O OLATUNDE ◽  
B O OGUNYINKA ◽  
M E ASHIMI ◽  
A G TAIWO
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Total Sugar ◽  
Chemical Components ◽  
Frying Time ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Peroxide Values ◽  
The Individual

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composition, sensory properties and overall acceptability of the crisps were determined using standard methods. Results obtained showed moisture content (2.37-7.50%), fat (9.77-16.22%), total sugar (1.52-4.44%), carotenoids (31.65-55.29 μg/100 g), free fatty acid (0.11-0.44%) and peroxide values (2.95-12.30 mEq/kg). Each of the chemical components and sensory attributes of the crisps were significantly (p<0.001) affected by the individual and combined effects of variety, frying temperatures and frying duration (time) in minutes. The highest overall accept-ability scores were 8.46 for yellow-fleshed crisps fried at 170 °C/5 min and 7.84 for white-fleshed crisps fried at 180 °C/5 min.

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