Composition and sensory quality of low calorie cake made with different levels of emulsifier

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.

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

Nutrition & Food Science ◽

10.1108/nfs-02-2018-0050 ◽

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.

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

Journal of Cereal Science ◽

10.1016/j.jcs.2017.12.013 ◽

2018 ◽

Vol 79 ◽

pp. 518-526 ◽

Cited By ~ 7

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

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

Biotechnology in Animal Husbandry ◽

10.2298/bah1204827m ◽

2012 ◽

Vol 28 (4) ◽

pp. 827-834

Author(s):

D. Milic ◽

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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Key Lipid Oxidation Products Can Be Used to Predict Sensory Quality of Fish Oils with Different Levels of EPA and DHA

Lipids ◽

10.1007/s11745-012-3733-7 ◽

2012 ◽

Vol 47 (12) ◽

pp. 1169-1179 ◽

Cited By ~ 26

Author(s):

Jenna C. Sullivan Ritter ◽

Suzanne M. Budge

Keyword(s):

Lipid Oxidation ◽

Sensory Quality ◽

Oxidation Products ◽

Fish Oils ◽

Epa And Dha ◽

Lipid Oxidation Products ◽

Different Levels

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

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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Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽

10.1016/j.meatsci.2013.01.003 ◽

2013 ◽

Vol 94 (1) ◽

pp. 105-114 ◽

Cited By ~ 7

Author(s):

I. Etaio ◽

P.F. Gil ◽

M. Ojeda ◽

M. Albisu ◽

J. Salmerón ◽

...

Keyword(s):

Sensory Quality ◽

Methodological Approach

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Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15310 ◽

2021 ◽

Author(s):

Safinaj Huq ◽

Pabitra Chandra Das ◽

Md. Ahmadul Islam ◽

Md. Fahad Jubayer ◽

Thottiam Vasudevan Ranganathan ◽

...

Keyword(s):

Dietary Fiber ◽

Sensory Quality

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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽

10.3390/foods10071610 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1610

Author(s):

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko ◽

Piotr Sałek ◽

Kacper Pakuła

Keyword(s):

Heat Treatment ◽

Sensory Quality ◽

Treatment Method ◽

Poultry Meat ◽

Chicken Breast ◽

Breast Meat ◽

Sous Vide ◽

The Impact ◽

Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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