Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

2019 ◽  
Vol 121 (9) ◽  
pp. 2179-2189 ◽  
Author(s):  
Hana Bin Mohd Zaini ◽  
Mohd Dona Bin Sintang ◽  
Yi Ning Dan ◽  
Noorakmar Ab Wahab ◽  
Mansoor Bin Abdul Hamid ◽  
...  
Keyword(s):  
Control Sample ◽  
Textural Properties ◽  
Sensory Properties ◽  
Banana Peel ◽  
Musa Balbisiana ◽  
Content Type ◽  
Overall Acceptability ◽  
Banana Peel Powder ◽  
Fish Patty

Purpose The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana. Design/methodology/approach Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana). Findings The addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0). Originality/value The addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Opeolu M. Ogundele ◽  
Sefia T. Muazu ◽  
Ajibola B. Oyedeji ◽  
Eugénie Kayitesi ◽  
Patrick B. Njobeh ◽  
...  
Keyword(s):  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Industrial Applications ◽  
Sensory Properties ◽  
Content Type ◽  
Minimal Impact ◽  
Cassava Root ◽  
Food Applications

PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.Originality/valueIn a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun Kumar Verma ◽  
V. Rajkumar ◽  
...  
Keyword(s):  
Life Style ◽  
Mineral Content ◽  
Meat Products ◽  
Sensory Properties ◽  
Banana Peel ◽  
Low Fat ◽  
Content Type ◽  
Physico Chemical ◽  
Banana Peel Powder ◽  
Chicken Patties

PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approachUltra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.FindingsHighest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implicationsSensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/valuePresent global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Quality of nixtamalized, sprouted and baked multigrain chips

2018 ◽  
Vol 48 (3) ◽  
pp. 453-467
Author(s):  
Dipika Agrahar-Murugkar ◽  
Aiman Zaidi ◽  
Shraddha Dwivedi
Keyword(s):  
Particle Size ◽  
Design Methodology ◽  
Nutritive Value ◽  
Textural Properties ◽  
High Quality ◽  
Content Type ◽  
Overall Acceptability ◽  
Pre Treatment ◽  
Hedonic Scale

Purpose The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks. Design/methodology/approach Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale. Originality/value The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

scholarly journals Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

2020 ◽  
Vol 122 (10) ◽  
pp. 3227-3238
Author(s):  
Sharmila Vengu ◽  
Haswini Paniker Ravandran ◽  
Sri Puvanesvari Gannasin ◽  
Kharidah Muhammad
Keyword(s):  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Protein Isolate ◽  
Moisture Loss ◽  
Content Type ◽  
Batter Formulation ◽  
Batter Viscosity ◽  
And Control

PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).Design/methodology/approachBanana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.FindingsHydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.Originality/valueApplication of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

scholarly journals Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

2017 ◽  
Vol 71 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa
Keyword(s):  
Meat Quality ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sensory Properties ◽  
Biologically Active ◽  
Pork Meat ◽  
Herbal Extracts ◽  
Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

scholarly journals To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder

2018 ◽  
Vol 7 (4) ◽  
pp. 120
Author(s):  
Seema Sonkar ◽  
Shraddha Yadav ◽  
Rishi Bhel ◽  
O. P. Bishnoi
Keyword(s):  
Pearl Millet ◽  
Nutritional Quality ◽  
Rating Scale ◽  
Female Parent ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Diabetic Patients ◽  
Overall Acceptability ◽  
Sensory Score

Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

scholarly journals Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Agriculture ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 126
Author(s):  
Anna Żbikowska ◽  
Milena Kupiec ◽  
Iwona Szymanska ◽  
Klaudia Osytek ◽  
Małgorzata Kowalska ◽  
...  
Keyword(s):  
Control Sample ◽  
Food Ingredients ◽  
Overall Acceptability ◽  
Sensory Study ◽  
Baked Products ◽  
Fat Substitution ◽  
Quality Of Products ◽  
Promising Source ◽  
Instrumental Texture

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

2014 ◽  
Vol 44 (3) ◽  
pp. 182-192 ◽  
Author(s):  
Jafar Hayaty Nejad ◽  
Ali Mohamadi Sani ◽  
Mohammad Hojjatoleslamy
Keyword(s):  
Design Methodology ◽  
Spinacia Oleracea ◽  
Titratable Acidity ◽  
Organoleptic Properties ◽  
Content Type ◽  
Overall Acceptability ◽  
Spinach Extract ◽  
Statistical Analysis System ◽  
Analysis System

Purpose – The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt. Design/methodology/approach – A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colored with spinach extract (1.25, 2.5 and 4 percent) and a control yogurt (no kiwi flavor or spinach extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data were analyzed by ANOVA using statistical analysis system. Findings – Statistically significant differences (p<0.05) were found between the control and kiwi-spinach yogurts in terms of viscosity and syneresis. The addition of the spinach extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of yogurt samples increased, while pH decreased significantly (p<0.05). Yogurt enriched with 4 percent spinach extract and 4 percent kiwi flavor was more acceptable than the other samples, and high scored with respect to overall acceptability by panelists. Originality/value – No research had been done to formulate and compare the sensory and physicochemical properties of kiwi-spinach yogurt in Iran.

scholarly journals Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

2019 ◽  
pp. 1-9
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
U. A. Udoh
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soybean Flour ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Ipomea Batatas ◽  
Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

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