scholarly journals Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
O.O. Alake ◽  
J.M. Babajide ◽  
A.A. Adebowale ◽  
M.A. Adebisi
Keyword(s):  
Chemical Properties ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Custard Powder

Quality Evaluation of Canned Whole Tomatoes

1995 ◽  
Vol 1 (2-3) ◽  
pp. 97-104 ◽  
Author(s):  
S. Porretta
Keyword(s):  
Cluster Analysis ◽  
Statistical Analysis ◽  
Multivariate Statistical Analysis ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Tomato Juice ◽  
Multivariate Statistical ◽  
Tomato Variety ◽  
Physico Chemical

The physico-chemical properties of commercial canned whole tomatoes (i.e., peeled tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated using multivariate statistical analysis. In addition, cluster analysis was used to determine the existence of significant qualitative differences between the old and famous San Marzano variety (as described on the commercial labels by the manufacturers) and traditional (without any specification on the tomato variety) canned whole tomatoes.

scholarly journals Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

2017 ◽  
Vol 5 (3) ◽  
pp. 353-367 ◽  
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Michael Okoth ◽  
Martin Ongol ◽  
Calvin Onyango ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Starch Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Total Solids ◽  
Physico Chemical

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

Formulation and Standardization of Dill Based Gherkin Pickles: A Study on Physico-Chemical and Sensory Attributes

2017 ◽  
Vol 54 (4) ◽  
pp. 387
Author(s):  
Madhusmita Sahoo ◽  
Jamuna Prakash
Keyword(s):  
Chemical Properties ◽  
Sensory Attributes ◽  
Anethum Graveolens ◽  
Traditional Foods ◽  
Important Place ◽  
Vegetable Products ◽  
Physico Chemical ◽  
The World ◽  
Sensory Parameters ◽  
Stabilization Period

Pickles occupy an important place among the processed traditional foods in India. Pickling of vegetables with traditional herbs and spices has good scope for the trade development overseas as India is the second largest vegetable producer in the world. Different variants of gherkin (Curcumis anguria) pickles were developed using the traditional herb dill leaves (Anethum graveolens), dill flavour and spices available locally. The pickles were freshly packed in glass jars through aseptic packing technology by the use of vacuum sealing and pasteurization. The physico-chemical properties and sensory attributes of the freshly packed pickles (soon after pasteurization) in comparison with the pickles post completion of the osmosis process i.e. after 15 days of stabilization period were studied. The study showed that use of Dill alone or along with other spices in either fresh or dehydrated form, enhanced the flavour profile of gherkin pickles. All the variants were very well accepted among the panel in pre- and post-stabilization. Pickles were stabilized well after 15 days of storage. Sodium benzoate used as preservative in two pickle variants enhanced the shelf life without affecting the acceptance criteria/sensory parameters of the vacuum sealed pickles. Though this study focused only on gherkin pickles, dill leaves can be very well explored in other vegetable products that can be processed and stored for longer time.

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

2017 ◽  
Vol 47 (5) ◽  
pp. 700-709 ◽  
Author(s):  
Yogesh Kumar ◽  
Vinay Kumar Tanwar ◽  
Anurag Pandey ◽  
Prateek Shukla ◽  
Vikas Sharma
Keyword(s):  
Sensory Evaluation ◽  
Profile Analysis ◽  
Meat Products ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Texture Profile Analysis ◽  
Control Group ◽  
Content Type ◽  
Texture Profile ◽  
Physico Chemical

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.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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