Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation

2010 ◽  
pp. 231-248
Author(s):  
Shaohong Yuan ◽  
Sam K. C. Chang
Keyword(s):  
Texture Analysis ◽  
Quality Evaluation ◽  
Physical Parameters ◽  
Tofu Quality

scholarly journals Development and Quality Evaluation of Date Seed Powder Incorporated Cookies

2021 ◽  
pp. 87-93
Author(s):  
CH. Sriharsha ◽  
R. Swamy ◽  
T. V. N. Padmavathi
Keyword(s):  
Experimental Design ◽  
Sensory Evaluation ◽  
Quality Evaluation ◽  
Control Sample ◽  
Physical Parameters ◽  
Food Science ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Date Seed ◽  
Innovative Products

Aims: To incorporate date seed powder in the preparation of cookies and to perform the quality evaluation of the cookies. Study Design: Experimental design. Place and Duration of Study: College of Food Science and Technology, PJTS Agricultural University, Rudrur, from March 2021 to August 2021. Methodology: The cookies was prepared by formulating trials. For test samples the refined wheat flour was replaced with date seed powder in different proportions. Sensory evaluation was performed to know the acceptability of the cookies. Quality evaluation was performed for the control sample and the most accepted cookies. Results: Results of sensory evaluation showed that 12% date seed powder incorporated cookies was highly acceptable with a score of overall acceptability 8.3. Carbohydrates, protein, fat, fiber content of the standardized cookies was found to be 60.57%, 5.78%, 22%, 5.26% respectively. The physical parameters like diameter, thickness and spread ratio increased with supplementation of date seed powder. Conclusion: Date seed powder rather discarding as waste; can be used to develop innovative products. Date seed powder can be used to develop products with functional and nutraceutical use.

Nondestructive grading of black tea based on physical parameters by texture analysis

2013 ◽  
Vol 116 (2) ◽  
pp. 198-204 ◽  
Author(s):  
Gagandeep Singh Gill ◽  
Amod Kumar ◽  
Ravinder Agarwal
Keyword(s):  
Texture Analysis ◽  
Black Tea ◽  
Physical Parameters

Nondestructive Quality Evaluation of Agricultural Products: A Definition and Practical Approach

1978 ◽  
Vol 41 (1) ◽  
pp. 50-53 ◽  
Author(s):  
GERALD G. DULL
Keyword(s):  
Quality Evaluation ◽  
Research Area ◽  
Agricultural Products ◽  
Physical Parameters ◽  
Horticultural Crops ◽  
Multiple Parameter ◽  
Nondestructive Quality ◽  
Definition Of ◽  
Evaluation Techniques

A definition of terms in this research area is presented. A general approach for applying nondestructive quality evaluation (NDQE) to horticultural crops, for both fresh and processing purposes is discussed. The approach includes consideration of the importance of biochemical, morphological and physical parameters of quality. The objective and subjective determination of single and multiple parameter judgements of quality at different stages of physiological development is a critical part of this approach. The concept of “Optimum Quality Range” is presented in relation to the development of nondestructive quality evaluation techniques and applications.

scholarly journals Effect of different winter pruning systems on grapes produced

2013 ◽  
Vol 44 (2s) ◽  
Author(s):  
Claudio Caprara ◽  
Fabio Pezzi
Keyword(s):  
Mechanical Properties ◽  
Texture Analysis ◽  
Analytical Method ◽  
Physical Parameters ◽  
Skin Thickness ◽  
Grapevine Cultivar ◽  
Measured Time ◽  
Mechanical Behaviours ◽  
Pruning Techniques

The purpose of these trials was to evaluate possible effects on properties of grapes, particularly the physical and mechanical features, depending on the winter pruning system. The following pruning techniques were carried out: manual pruning (m); mechanical pruning (M); mechanical pre-pruning and subsequent manual finishing (Mm); mechanical pre-pruning and contemporary fast manual finishing, using a wagon facility with two operators equipped with pneumatic scissors (Mw). The trials were carried out on Sangiovese trained to spurred cordon. During the trials were measured: time and cost of pruning, quality of pruning and the vegetative-productive response of vines. During grape harvesting a consolidated analytical method of texture analysis was applied to evaluate the physical parameters of grapevine cultivar: pedicel detachment, skin perforation, skin thickness, grape features as hardness, cohesiveness, springiness. Analysis of working time showed that the manual pruning (m) determined a greater commitment of time, while the mechanized pruning (M) presented a time reduction of 95%. The two mechanized pruning associated with manual finishing reduced the time of 21% (Mm) and 69% (Mw). The lowering cost is less evident but important anyway. Regarding the quality of pruning, the increase in the level of mechanization has produced an increase of spurs and buds density. It was also detected a higher percentage of damaged spurs and in wrong position. The increasing of mechanization levels of pruning also has produced smaller and sparser bunches with smaller berries. The study of mechanical properties of berries showed significant differences in the mechanical behaviours of the different pruning tests. The mechanized pruning presented higher values for the pedicel detachment, skin perforation and cohesiveness, while it gave lower values for thickness of skin and springiness. The results showed that mechanical pruning can modify properties of the berries which influence mechanical harvesting on vineyard.

Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108441 ◽  
Author(s):  
Fang Wang ◽  
Jun Meng ◽  
Lu Sun ◽  
Zebing Weng ◽  
Yong Fang ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Evaluation Method ◽  
Tofu Quality

scholarly journals Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology

2014 ◽  
Vol 7 ◽  
pp. 61-63
Author(s):  
Sanjeev Kumar Garg ◽  
Daya Shankar Singh
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Texture Analysis ◽  
Hardness Test ◽  
Physical Parameters ◽  
Extrusion Cooking ◽  
Plant Proteins ◽  
Maximum Value ◽  
Bengal Gram ◽  
Cooking Process

Plant proteins in the form of flour, grits etc. are not in the palatable form as such due to lack of meat like texture, flavour and appearance. Thus the present need exists to prepare a palatable inexpensive vegetable based high protein foods. The extrusion cooking process converts the protein in its amorphous defatted flour form to fibrous structures. An extruded snack from Bengal gram brokens-sorghum blends was prepared by using Wenger X-5 extruder. The properties of the extrudates were studied at three different moisture levels (15, 20 and 25% w.b.) and three levels of barrel temperature (80, 90 and 100°C) with 5 levels of blending ratio of Bengal gram brokens-sorghum blends (10, 15, 20, 25 and 30%). All the physical parameters were optimized to have the best quality extrudates by RSM. The best quality extruded snack was obtained at 80°C barrel temperature, 15% moisture content of feed and 10% blending ratio followed by 15% moisture content of feed and 10% blending ratio at 100°C barrel temperature. Texture analysis of the optimized extrudate was also done for crispiness test and hardness test to have an idea of the resistance that the snack may offer on first bite to the consumer. The maximum value of crispness and minimum hardness was obtained at 15% moisture content, 100°C temperature. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10607 J. Food Sci. Technol. Nepal, Vol. 7 (61-63), 2012  

Some Results of the Spectroscopic Study of Four Close Binary Systems of Early Spectral Types

1965 ◽  
Vol 5 ◽  
pp. 120-130
Author(s):  
T. S. Galkina
Keyword(s):  
Spectroscopic Study ◽  
Spectral Type ◽  
Spectroscopic Investigation ◽  
Binary Systems ◽  
Quantitative Information ◽  
Close Binary ◽  
Physical Parameters ◽  
Absorption And Emission ◽  
Close Binary Systems ◽  
Quantitative Estimates

It is necessary to have quantitative estimates of the intensity of lines (both absorption and emission) to obtain the physical parameters of the atmosphere of components.Some years ago at the Crimean observatory we began the spectroscopic investigation of close binary systems of the early spectral type with components WR, Of, O, B to try and obtain more quantitative information from the study of the spectra of the components.

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