Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews

2021 ◽  
pp. 110860
Author(s):  
Claudimara da Silva Portela ◽  
Isabela Fernanda de Almeida ◽  
Tamiris Aparecida Diniz dos Reis ◽  
Bruna Raquel Böger Hickmann ◽  
Marta de Toledo Benassi
Keyword(s):  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Coffee Species

scholarly journals Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel

2020 ◽  
Vol 23 (1) ◽  
pp. 1979-1992
Author(s):  
Mohsen Estaji ◽  
Toktam Mohammadi-Moghaddam ◽  
Leila Gholizade-Eshan ◽  
Ali Firoozzare ◽  
Moosa-Al-Reza Hooshmand-Dalir
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characteristics ◽  
Sensory Attributes

scholarly journals Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

2019 ◽  
pp. 106-121
Author(s):  
Clarita Morbos ◽  
Melogen Bandalan ◽  
Jenalyn Gonzaga ◽  
Eliza Cabugawan ◽  
Lorina Galvez
Keyword(s):  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Production Costs ◽  
Optimum Level ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Yield Production ◽  
Bean Flour ◽  
Meat Substitute

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.

scholarly journals Feeding Systems and the Physicochemical and Sensory Quality of Lamb Meat: Can Feeding Systems Affect Lamb Meat Quality?

2019 ◽  
Vol 7 (2) ◽  
pp. 176
Author(s):  
Geisa Costa ◽  
Renata Ernlund Freitas de Macedo ◽  
Fernando Hentz ◽  
Odilei Rogerio Prado ◽  
Claudio José Araujo da Silva ◽  
...  
Keyword(s):  
Body Condition Score ◽  
Subcutaneous Fat ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Carcass Weight ◽  
Concentrate Supplementation ◽  
Lamb Meat ◽  
Dressing Percentage ◽  
Total Fat ◽  
Feeding Systems

This study aims to evaluate the physicochemical characteristics, fat composition, and sensory attributes of lamb meat produced in two feeding systems: (1) Unweaned and unsupplemented lambs in the pasture and (2) early weaned lambs in the pasture with concentrate supplementation post-weaning. The experiment was performed in the winter–spring pastures in the subtropical region of Brazil. The experimental design was completely randomized with two treatments (feeding systems), four paddocks per treatment and twenty lambs (experimental units) per paddock. Carcass weight, dressing percentage, pH, rib eye area, subcutaneous fat thickness, and visual fatness were determined. Loin samples were used for instrumental color, thawing and cooking loss, shear force, water holding capacity, fat and sensory analyses. Carcass pH did not differ between the systems (p > 0.05). Supplemented weaned lambs showed a higher body condition score, carcass weight, dressing percentage and fatness (p < 0.001). They also showed higher (p < 0.05) total fat and long chain fatty acid (FA) content than unweaned lambs. Lamb meat from both systems showed similar and high sensory acceptance. Early weaning and supplementation proved to be a better choice for producing lambs in the winter–spring pasture, under subtropical conditions, because it promoted better carcass and meat traits and good sensory attributes, which could improve payment to the farmers.

scholarly journals Quality Assessment and Physicochemical Characteristics of Bran EnrichedChapattis

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
B. N. Dar ◽  
Savita Sharma ◽  
Baljit Singh ◽  
Gurkirat Kaur
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Assessment ◽  
Water Activity ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Cereal Brans ◽  
Cereal Bran

Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development ofChapattis. Cereal bran enrichedChapattiswere assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level forChapattiwas the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enrichedChapattiscarried out revealed that dough handling and puffing of bran enrichedChapattisprepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enrichedChapattisexcept rice bran enrichedChapattisshowed nonsticky behavior during dough handling. Bran enrichedChapattisexhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplementedChapattiswere acceptable.

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