Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476]

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110925
Author(s):  
Nida Demirtas Erol ◽  
Ömer Alper Erdem ◽  
Sukran Cakli
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Engraulis Encrasicolus ◽  
Sodium Replacement

Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110476
Author(s):  
Nida Demirtas Erol ◽  
Ömer Alper Erdem ◽  
Sukran Cakli ◽  
Arzu Burcu Yavuz
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Engraulis Encrasicolus ◽  
Sodium Replacement

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 PENGARUH PERBANDINGAN IKAN TEMBANG (Sardinella sp.) DAN TEPUNG TAPIOKA TERHADAP NILAI SENSORI DAN KIMIA KERUPUK IKAN

2020 ◽  
Vol 3 (1) ◽  
pp. 87
Author(s):  
Armin Armin ◽  
Mohamad Nuh Ibrahim ◽  
Sri Rejeki
Keyword(s):  
Proximate Composition ◽  
Sensory Quality ◽  
Anova Analysis ◽  
Significance Level ◽  
Test Range ◽  
Multiple Test ◽  
Randomized Design ◽  
Tapioca Flour ◽  
Range Test

The Effect of Comparison of Sardinella (Sardinella sp.) and Tapioca Flour to Sensory and Chemical Value of Fish Crackers ABSTRACT         The aim of this study was to determine the ratio of sardinella and tapioca flour to sensory quality, proximate composition, and rising volume of fish cracker fish crackers. This study used a Completely Randomized Design (CRD) consisting of (four) treatments, namely by comparison of sardinella and tapioca flour with concentrations: 40%:60%(P1), 45%:55%(P2), 50%:50%(P3), and 55%:45%(P4). Data gathered were statistically analyzed using ANOVA (Analysis of Variance) at 0.5% significance level, if there were significant differences, the analysis was continued using DMsRT   (Duncan Multiple Range Test). The results showed that the effect of the ratio of sardinella and tapioca flour on the sensory (quality of color, aroma, and crispness), proximate composition, and fish cracker rising volume had a significant effect. While other sensory attributes were not significantly different. The highest proximate composition in P3 with water content, protein, fat and ash  6,92%, 19,69% , 8,33% and 4,48% respectively. The highest value of the rising volume is shown in P1 with 91.28%. Keywords: Sardinella (Sardinella sp.),  sensory, proximate, rising volume.ABSTRAKPenelitian ini bertujuan untuk mengetahui perbandingan dari ikan tembang dan tepung tapioka terhadap kualitas sensori, komposisi proksimat, dan daya kembang kerupuk ikan.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri  dari 4 (empat) perlakuan yaitu dengan perbandingan ikan tembang dan tepung tapioka pada konsentrasi berturut-turut:40%:60% (P1), 45%:55% (P2), 50%:50% (P3) dan 55%:45% (P4).  Data yang terkumpul secara statistik dianalisis menggunakan ANOVA (Analysis of Varians) pada taraf nyata 0,5%, jika terdapat perbedaan nyata analisis dilanjutkan menggunakan DMRT (Duncam Multiple Test Range). Hasil menunjukkan bahwa pengaruh perbandingan ikan tembang dan tepung tapioka terhadap kualitas sensori (warna, aroma dan kerenyahan), komposisi proksimat dan uji fisik berpengaruh nyata. Atribut sensori rasa tidak menunjukkan perbedaan nyata. Komposisi proksimat terbaik ditunjukkan oleh perlakuan P3 yaitu kadar air 6,92%, kadar protein 19,69%, kadar lemak 8,33% dan kadar abu 4,48%. Komposisi volume pengembangan terbaik ditunjukkan oleh perlakuan P1 dengan nilai 91,28%.Kata kunci: Ikan Tembang (Sardinella sp.), Sensori, Proksimat, Volume Pengembangan

scholarly journals Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

2021 ◽  
Vol 21 (105) ◽  
pp. 18855-18868
Author(s):  
M Heiru ◽  
Keyword(s):  
Milk Sample ◽  
Proximate Composition ◽  
Crude Protein ◽  
Sensory Quality ◽  
Lemon Juice ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Overall Acceptability ◽  
Randomized Design

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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