Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

2021 ◽  
Vol 26 ◽  
pp. 100424
Author(s):  
Zaida Natalia Uribe-Wandurraga ◽  
Marta Igual ◽  
Rafael Guallar-de Rufino ◽  
Carmen Savall ◽  
Purificación García-Segovia ◽  
...  
Keyword(s):  
Sensory Acceptability

0056 The effect of ergothioneine-containing mushroom powder (MP) on sensory acceptability and probiotic survivability in yogurt

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 25-25
Author(s):  
B. Blain ◽  
C. Boothroyd ◽  
D. R. Roberts ◽  
E. Furumoto
Keyword(s):  
Sensory Acceptability

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

2021 ◽  
pp. 129809
Author(s):  
Juliana Mandha ◽  
Habtu Shumoy ◽  
Jolien Devaere ◽  
Joachim J. Schouteten ◽  
Xavier Gellynck ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Sensory Acceptability ◽  
Watermelon Juice

Provitamin A retention and sensory acceptability of amahewu, a non-alcoholic cereal-based beverage made with provitamin A-biofortified maize

2015 ◽  
Vol 96 (4) ◽  
pp. 1356-1361 ◽  
Author(s):  
Temitope D Awobusuyi ◽  
Muthulisi Siwela ◽  
Unathi Kolanisi ◽  
Eric O Amonsou
Keyword(s):  
Provitamin A ◽  
Sensory Acceptability

Probiotic Juçara and Banana Sorbet: Cell Viability, Antioxidant Activity during Storage and Sensory Acceptability by Children

2020 ◽  
pp. 1-15
Author(s):  
Cíntia Cristina da Silva Machado ◽  
Maria Thereza Carlos Fernandes ◽  
Carolina Saori Ishii Mauro ◽  
Fernanda Silva Farinazzo ◽  
Sandra Helena Prudencio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Viability ◽  
Sensory Acceptability

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals PENAMBAHAN EKSTRAK SALAK SIDEMPUAN (Salacca sumatrana) UNTUK MENINGKATKAN PENERIMAAN EMULSI MINYAK OLEIN SAWIT MERAH

2020 ◽  
Vol 7 (2) ◽  
pp. 88-98
Author(s):  
Sondang L Nadapdap ◽  
Budiyanto Budiyanto ◽  
Lukman Hidayat
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Palm Olein ◽  
Sensory Attributes ◽  
Stable Emulsion ◽  
Sensory Acceptability ◽  
Extract Yield ◽  
Composition Ratios ◽  
Red Palm Olein ◽  
Olein Oil

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to obtain the ratio of  RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable  viscosity, and acceptable   emulsion product.    Four emulsions  were prepared using 1% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated.  The results of this study showed that the ratio of RPOO ratio and 1: 2  salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield preferable levels of sensory attributes such as color, aroma and taste.    

scholarly journals Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Aemiro Tadesse Zula ◽  
Dagem Alemayehu Ayele ◽  
Woinshet Abera Egigayhu
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Proximate Composition ◽  
Block Design ◽  
Microbial Load ◽  
Plate Count ◽  
Sensory Acceptability ◽  
Powder Concentration ◽  
Leaf Powder ◽  
Mold Count

Background. Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. Method. The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze the proximate composition, antinutritional content, and microbial load data, and a randomized complete block design was used to analyze the acceptability test. Result. The study revealed that in the noodles formulated from 80% durum wheat flour and 20% of moringa leaf powder, the ash, protein, fat, fiber, gross energy, phytate, and tannin content were increased by 39.39%, 10.86%, 153%, 42.2%, 3.43%, 39.83%, and 329.78%, respectively, as compared with noodles made from 100% durum wheat flour. However, moisture, total bacteria count, and yeast and mold count were decreased by 28.71%, 45.52%, and 55.93%, respectively. Similarly, the study also revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. Conclusion. In conclusion, besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Therefore, limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder.

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