Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The ﬁndings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

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Gluten Free Biscuits in Local Market from Sibiu

Management of Sustainable Development ◽

10.2478/msd-2018-0002 ◽

2018 ◽

Vol 10 (1) ◽

pp. 13-16

Author(s):

Cosmina-Mădălina Cherăţoiu ◽

Mihai Ognean ◽

Claudia Felicia Ognean ◽

Ioan Danciu

Keyword(s):

Water Activity ◽

Sensory Properties ◽

Breaking Point ◽

Local Market ◽

Gluten Free ◽

Chemical Parameters ◽

Physico Chemical ◽

Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

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Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus)

Nigerian Food Journal ◽

10.1016/j.nifoj.2015.04.004 ◽

2015 ◽

Vol 33 (1) ◽

pp. 22-28 ◽

Cited By ~ 9

Author(s):

Blessing I. Offia-Olua ◽

O.A. Ekwunife

Keyword(s):

Ananas Comosus ◽

Musa Sapientum ◽

Physico Chemical ◽

Sensory Qualities

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Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat

Meat Science ◽

10.1016/j.meatsci.2006.11.018 ◽

2007 ◽

Vol 76 (2) ◽

pp. 274-280 ◽

Cited By ~ 56

Author(s):

C. Vasanthi ◽

V. Venkataramanujam ◽

K. Dushyanthan

Keyword(s):

Sensory Properties ◽

Buffalo Meat ◽

Physico Chemical ◽

Cooking Temperature

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Quality of Value Added Goat Meat Spread Enriched with Honey

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1654 ◽

2021 ◽

Author(s):

M. Raziuddin ◽

R. Narendra Babu ◽

V. Appa Rao ◽

S. Ramesh ◽

R. Karunakaran

Keyword(s):

Chemical Properties ◽

Value Added ◽

Quality Analysis ◽

Small Scale ◽

Goat Meat ◽

Overall Acceptability ◽

Physico Chemical ◽

Sensory Qualities ◽

Industrial Level

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

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