The colour and texture properties of mushroom chicken nugget with various flour as a filler

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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Softening of Processed Plant Virus Infected Cucumis sativus Fruits

Agronomy ◽

10.3390/agronomy11081451 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1451

Author(s):

Anne-Katrin Kersten ◽

Sabrina Scharf ◽

Martina Bandte ◽

Peer Martin ◽

Peter Meurer ◽

...

Keyword(s):

Cucumis Sativus ◽

Plant Virus ◽

Plant Viruses ◽

Economic Losses ◽

Symptom Expression ◽

Considerable Influence ◽

Mechanical Inoculation ◽

Morphological Alterations ◽

Texture Properties ◽

Textural Changes

Texture softening of pickled cucumbers does not meet consumers’ quality expectations and leads to economic losses. The factor(s) triggering this phenomenon is still unknown. We investigated the importance of plant viruses such as Cucumber green mottle mosaic tobamovirus (CGMMV) and Zucchini yellow mosaic potyvirus (ZYMV) in the context of softening of pickles. Cucumber plants (Cucumis sativus) were infected by mechanical inoculation, grown under greenhouse conditions and tested positive for the viral infection by ELISA. The severity of virus infection was reflected in yield and symptom expression. Histological and morphological alterations were observed. All fruits were pasteurized, separately stored in jars and subjected to texture measurements after four, six and 12 months. CGMMV-infections were asymptomatic or caused mild symptoms on leaves and fruit, and texture quality was comparable to control. At the same time, fruits of ZYMV-infected plants showed severe symptoms like deformations and discoloration, as well as a reduction in firmness and crunchiness after pasteurization. In addition, histological alterations were detected in such fruits, possibly causing textural changes. We conclude that plant viruses could have a considerable influence on the firmness and crunchiness of pickled cucumbers after pasteurization. It is possible that the severity of symptom expression has an influence on texture properties.

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Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Food Science & Nutrition ◽

10.1002/fsn3.2054 ◽

2021 ◽

Author(s):

Lina Velasco ◽

Myriam Loeffler ◽

Isabel Torres ◽

Jochen Weiss

Keyword(s):

Lactobacillus Plantarum ◽

Texture Properties ◽

Fermentation Temperature

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Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano ( Trachinotus ovatus )

Journal of Food Science ◽

10.1111/1750-3841.15581 ◽

2021 ◽

Vol 86 (2) ◽

pp. 376-384

Author(s):

Yang Liu ◽

Qinxiu Sun ◽

Yanmo Pan ◽

Shuai Wei ◽

Qiuyu Xia ◽

...

Keyword(s):

Trachinotus Ovatus ◽

Golden Pompano ◽

Texture Properties

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Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Foods ◽

10.3390/foods8060221 ◽

2019 ◽

Vol 8 (6) ◽

pp. 221 ◽

Cited By ~ 3

Author(s):

James Makame ◽

Tanita Cronje ◽

Naushad M. Emmambux ◽

Henriette De Kock

Keyword(s):

Young Children ◽

Low Income ◽

Nutrient Intake ◽

Control Method ◽

Protein Energy Malnutrition ◽

Public Health Problem ◽

Major Public Health Problem ◽

Texture Properties ◽

Protein Energy ◽

Infants And Young Children

Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.

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