Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

2018 ◽  
Vol 79 ◽  
pp. 518-526 ◽  
Author(s):  
Antonio Raffo ◽  
Marina Carcea ◽  
Elisabetta Moneta ◽  
Valentina Narducci ◽  
Stefano Nicoli ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Salt ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Salt Substitute ◽  
Different Levels

scholarly journals The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Noha M. Almoraie
Keyword(s):  
Linoleic Acid ◽  
Physical Properties ◽  
Linolenic Acid ◽  
Proximate Composition ◽  
Specific Volume ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Standard Procedures

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.

scholarly journals Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

scholarly journals Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

2014 ◽  
Vol 59 (3) ◽  
pp. 319-328 ◽  
Author(s):  
Mirjana Milovanovic ◽  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Branka Zarkovic ◽  
Radmila Stikic
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Cucurbita Pepo ◽  
Chenopodium Quinoa ◽  
Wheat Bread ◽  
Hydrothermal Preparation ◽  
Pumpkin Seed ◽  
Pan Bread

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.

scholarly journals Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours

2017 ◽  
Vol 3 (1) ◽  
pp. 1331892 ◽  
Author(s):  
Haimanot H. Ayele ◽  
Geremew Bultosa ◽  
Tilahun Abera ◽  
Tessema Astatkie ◽  
Fatih Yildiz
Keyword(s):  
Sensory Quality ◽  
Wheat Bread

Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

2020 ◽  
Author(s):  
Rongsensusang . ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
R. Karunakaran ◽  
R. Palani Dorai ◽  
...  
Keyword(s):  
Conjoint Analysis ◽  
Sensory Quality ◽  
Storage Stability ◽  
Emulsion Stability ◽  
Antimicrobial Properties ◽  
Analysis Procedure ◽  
Rating Score ◽  
Pork Patties ◽  
Different Levels

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.

Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights

2018 ◽  
Vol 48 (6) ◽  
pp. 886-898
Author(s):  
Kaur Simranjeet ◽  
Sunil Kumar ◽  
Kaur Ramandeep
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Dairy Product ◽  
Titratable Acidity ◽  
Content Type ◽  
Cent Level ◽  
Powder Addition ◽  
Sensory Parameters ◽  
Different Levels

Purpose The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights. Design/methodology/approach The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters. Findings In chocolate-coated chhana delights, moisture (p = 0.01), ash (p = 0.03) and water activity (p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH (p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss (p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield (p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture (p > 0.01) and ash (p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH (p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity (p = 0.01) and titratable acidity (p = 0.03) at 6 per cent level of grape powder addition. Originality/value Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.

scholarly journals Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Păucean ◽  
Ioana Daniela Călian ◽  
Vlad Mureșan ◽  
Maria Simona Chiș ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bioactive Compounds ◽  
Sensory Analysis ◽  
Textural Properties ◽  
Wheat Bread ◽  
Antioxidant Compounds ◽  
Trigonella Foenum Graecum ◽  
Trigonella Foenum Graecum L ◽  
Different Levels

Evaluation of fenugreek (Trigonella foenum-graecum L.) and dark wheat flour (type 1250) blends was performed, and the effect of fenugreek flour on the physicochemical, textural, microbiological, and sensory characteristics of wheat bread was studied. The fenugreek flour was blended with wheat flour at different levels: 2%, 5%, and 8% for preparing bread samples. Even if a decrement of bread’s crumb textural properties was recorded with fenugreek flour addition, the improved content in protein, ash, fiber, and antioxidant compounds was noticeable. The results of the sensory analysis indicated that the bread sample fortified with 2% and 5% fenugreek flour has the highest acceptability score. However, considering the health benefits of fenugreek bioactive compounds and their influence on overall quality of bread, it can be concluded that bread supplementation up to 5% fenugreek flour is optimal.

scholarly journals Sensory perception in the replacement of NaCl by MSG in fish burgers

2017 ◽  
Vol 39 (5) ◽  
pp. 565
Author(s):  
Marina Leite Mitterer-Daltoé ◽  
Barbara Arruda Nogueira ◽  
Deyse Pegorini Rodrigues ◽  
Leandra Schuastz Breda
Keyword(s):  
Sodium Chloride ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Word Association ◽  
Monosodium Glutamate ◽  
Meat Products ◽  
Sensory Perception ◽  
Consequent Reduction ◽  
Fish Product

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG. 

scholarly journals Performances and sensory quality of broilers fed with different levels of extruded rapeseed meal

2012 ◽  
Vol 28 (4) ◽  
pp. 827-834
Author(s):  
D. Milic ◽  
V. Stanacev ◽  
V. Stanacev ◽  
N. Milosevic ◽  
N. Puvaca ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Rapeseed Meal ◽  
Control Group ◽  
Hybrid Line ◽  
Breast Meat ◽  
Heat Treated ◽  
Negative Effect ◽  
Treated Breast ◽  
Different Levels

In this paper the effect of extruded rapeseed meal on the performance and sensory quality of the breast meat of broilers was investigated. The experiments were performed with hybrid line ROSS 308. The control group was fed soybean meal, and two levels of extruded rapeseed meal were added in experimental groups, 4% and 8% during a period of 42 days. Final body masses of chicken in the experimental groups were lower for 1.79% and 3.05% than the control group. Conversion of feed was satisfactory in all groups, and the best in the control group. Including extruded rapeseed meal in the meal did not show negative effect on the sensory quality, the smell and the colour, of fresh breast meat. Sensory quality (smell, taste and sensitivity) of heat-treated breast meat of the chickens in the control and experimental groups was marked as "very good", or optimal.

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