Use of linseed and coconut flours in chicken patties as gluten free extenders

Abstract Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

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Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽

10.15446/dyna.v87n214.83722 ◽

2020 ◽

Vol 87 (214) ◽

pp. 46-52

Author(s):

José Igor Hleap Zapata ◽

Luiza Romero-Quintana ◽

Jheny Botina-Cárdenas ◽

Carlos Andrés Martínez-Martínez ◽

Yenifer Valenciano-Pulido ◽

...

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Curcuma Longa ◽

Sensory Properties ◽

Water Holding Capacity ◽

Partial Replacement ◽

Sensory Parameters ◽

Water Holding ◽

Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1658 ◽

2021 ◽

Vol 15 ◽

pp. 1039-1048

Author(s):

Frederick Adzitey ◽

Joseph Yaro ◽

Joseph Kudadam Korese ◽

Mohammad Halim Jeinie ◽

Nurul Huda

Keyword(s):

Mineral Composition ◽

Pearl Millet ◽

Peroxide Value ◽

Physicochemical Characteristics ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Production Costs ◽

Calcium Magnesium ◽

Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

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Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/902/1/012011 ◽

2021 ◽

Vol 902 (1) ◽

pp. 012011

Author(s):

A M P Nuhriawangsa ◽

B S Hertanto ◽

A Budiharjo ◽

W Swastike ◽

L R Kartikasari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Vigna Angularis ◽

Physical Quality ◽

Taro Flour ◽

Red Bean ◽

Water Holding ◽

Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

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PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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Preparation and sensory evaluation of functional drink based on papaya (Carica papaya L.) pulp

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v17i3.43221 ◽

2019 ◽

Vol 17 (3) ◽

pp. 388-395

Author(s):

Nobel Dev ◽

Md. Sajjad Hossain ◽

Abdullah Iqbal

Keyword(s):

Moisture Content ◽

Milk Powder ◽

Skim Milk ◽

Egg White ◽

Skim Milk Powder ◽

Sensory Properties ◽

Water Holding Capacity ◽

Drying Time ◽

Functional Drink ◽

Water Holding

This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60 0C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties. J Bangladesh Agril Univ 17(3): 388–395, 2019

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Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

Food Research ◽

10.26656/fr.2017.4(s1).s03 ◽

2020 ◽

Vol 4 (S1) ◽

pp. 227-236

Author(s):

N. Hussain ◽

I. Ishak ◽

R. Sulaiman ◽

N.M. Fauzi ◽

R. Coorey

Keyword(s):

Rheological Properties ◽

Apparent Viscosity ◽

Sucrose Concentration ◽

Control Sample ◽

Water Holding Capacity ◽

Extraction Temperature ◽

Processing Conditions ◽

Salvia Hispanica ◽

Salvia Hispanica L ◽

Water Holding

The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both extracted mucilage were evaluated in terms of yield, color, solubility, and water holding capacity. Then, the mucilage were subjected to different processing conditions including temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30, 40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M) to determine their rheological properties. Results show that high extraction temperature (80°C) significantly affected the mucilage yield higher than control. However, lightness (L*), solubility and water holding capacity of the treated sample were lower compared to control. Apparent viscosity of the 3% of mucilage for both extracts increases with temperatures and sucrose concentration. The high apparent viscosity of the treated mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than 0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (<0.03 M) had decreased the apparent viscosity value of the control sample. Thus, the treated mucilage could be suitable for application as a thickening agent in food.

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Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7672 ◽

2018 ◽

Author(s):

Nurcan Koca ◽

Gulsah Kizilalp ◽

Izel Polat ◽

Müge Urgu

Keyword(s):

Flow Rate ◽

Air Flow ◽

Sensory Properties ◽

Water Holding Capacity ◽

Air Flow Rate ◽

Flow Rates ◽

Physical Chemical ◽

Tulum Cheese ◽

Water Holding

Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties.

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Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

Research Society and Development ◽

10.33448/rsd-v10i14.21792 ◽

2021 ◽

Vol 10 (14) ◽

pp. e560101421792

Author(s):

Tamires Marcelino da Silva Felix ◽

Francisco Allan Leandro de Carvalho ◽

Ery Jonhons Nascimento Ramos ◽

Bernardo José Marques Ferreira ◽

Rafael Torres de Souza Rodrigues ◽

...

Keyword(s):

Physicochemical Parameters ◽

Cassava Starch ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Low Fat ◽

Cassava Flour ◽

Sensory Acceptance ◽

Water Holding

The effect of incorporating of breadcrumbs, oatmeal and cassava starch on the physicochemical and sensorial parameters of low-fat lamb burgers were investigated. Seven treatments were prepared: control (CONT), 2% or 4% addition of breadcrumbs (BRE2 and BRE4), oatmeal flour (OAT2 and OAT4) and cassava flour (CAS2 and CAS4); and analyzed their physicochemical parameters (moisture, protein, fat, ash, carbohydrate, energy, water holding capacity and cooking loss). Furthermore, consumers evaluated the sensory acceptance (color, taste, texture, aroma and overall quality) and indicated their preference. The treatments affected the characteristics of the product (P<0.05), the highest values of fat (12.26%) carbohydrate (2.83%), energy (194.39Kcal/100g) and cooking loss (54.90%) were found in CAS2, CAS4, OAT4 and BRE2, respectively. CAS2 group improved the taste, while BRE4 improved the texture and along with CAS4 were the batches most preferred by consumers (18.8% and 21.5%, respectively). Breadcrumbs and cassava flour are most recommended for low-fat lamb burger production.

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The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

International Journal of Food Studies ◽

10.7455/ijfs/10.si.2021.a9 ◽

2021 ◽

pp. 112-120

Author(s):

Aris Sri Widati ◽

Djalal Rosyidi ◽

Lilik Eka Radiati ◽

Happy Nursyam

Keyword(s):

Crude Protein ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Sensory Characteristics ◽

Crude Fiber ◽

Overall Acceptability ◽

Instrumental Color ◽

Water Holding ◽

Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

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The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Food Science and Technology International ◽

10.1177/1082013219856784 ◽

2019 ◽

Vol 25 (7) ◽

pp. 618-629 ◽

Cited By ~ 1

Author(s):

Sabina Karp ◽

Jarosław Wyrwisz ◽

Marcin Andrzej Kurek ◽

Agnieszka Wierzbicka

Keyword(s):

Dietary Fibre ◽

Nutritional Value ◽

Complex Analysis ◽

Control Sample ◽

Sensory Properties ◽

Gluten Free ◽

Technological Properties ◽

Corn Flour ◽

Baked Products ◽

Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

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