Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

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Measurement of Instrumental Texture Profile Analysis (TPA) of Foods

10.1007/978-3-030-68636-9_17 ◽

2021 ◽

pp. 427-465

Author(s):

Mohammad Shafiur Rahman ◽

Zahir Humaid Al-Attabi ◽

Nasser Al-Habsi ◽

Mohammed Al-Khusaibi

Keyword(s):

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Instrumental Texture

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Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1224 ◽

2017 ◽

Vol 36 (04) ◽

Author(s):

Jyanendr Kumar Shahi ◽

Ragini Kumari ◽

Rakesh Kumar ◽

Geeta Chauhan ◽

Sanjeev Kumar Roy

Keyword(s):

Finger Millet ◽

Profile Analysis ◽

Skim Milk ◽

Food Product ◽

Texture Profile Analysis ◽

Consumer Acceptability ◽

Low Fat ◽

Barnyard Millet ◽

Texture Profile ◽

Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

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Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽

10.31727/m.22.3.4 ◽

2020 ◽

Vol 22 (3) ◽

pp. 196-208

Author(s):

Tomaž Polak ◽

Lea Demšar ◽

Katja Babič ◽

Iva Zahija ◽

Mateja Lušnic Polak

Keyword(s):

Sodium Chloride ◽

Profile Analysis ◽

Meat Products ◽

Sensory Properties ◽

Texture Profile Analysis ◽

Sensory Profile ◽

Linear Discriminant ◽

Texture Profile ◽

Physico Chemical ◽

Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

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The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

Meat Science ◽

10.1016/0309-1740(95)00022-4 ◽

1996 ◽

Vol 42 (2) ◽

pp. 215-224 ◽

Cited By ~ 19

Author(s):

L.M. Duizer ◽

E.A. Gullett ◽

C.J. Findlay

Keyword(s):

Profile Analysis ◽

Texture Profile Analysis ◽

Beef Tenderness ◽

Texture Profile ◽

The Relationship ◽

Instrumental Texture

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Optimization of meat slices from buffalo veal and chevon

Nutrition & Food Science ◽

10.1108/nfs-12-2019-0360 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Pradeep Kumar Singh ◽

Satyavir Singh Ahlawat ◽

Diwakar Prakash Sharma ◽

Gauri Jairath ◽

Ashok Kumar Pathera ◽

...

Keyword(s):

Particle Size ◽

Profile Analysis ◽

Chemical Properties ◽

Processing Parameters ◽

Fat Content ◽

Content Type ◽

Texture Profile ◽

Physico Chemical ◽

Sensory Features ◽

The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

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Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

Food Science and Technology International ◽

10.1177/1082013207088369 ◽

2007 ◽

Vol 13 (6) ◽

pp. 455-460 ◽

Cited By ~ 10

Author(s):

R.K. Gupta ◽

Alka Sharma ◽

R. Sharma

Keyword(s):

Response Surface Methodology ◽

Product Quality ◽

Response Surface ◽

Sunflower Seed ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Texture Analyzer ◽

Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

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Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

Peanut Science ◽

10.3146/ps13-01.1 ◽

2013 ◽

Vol 40 (2) ◽

pp. 142-148

Author(s):

V. K. Yemmireddy ◽

S. Chintagari ◽

Y. C. Hung

Keyword(s):

Protein Content ◽

Bulk Density ◽

Profile Analysis ◽

Chemical Properties ◽

Moisture Loss ◽

Peanut Flour ◽

Replacement Level ◽

Texture Profile ◽

Physico Chemical ◽

Breakfast Food

ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

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