Physicochemical characteristics, textural properties, and sensory attributes of low‐calorie cereal bar enhanced with different levels of saccharin during storage

Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our case was yellow alkaline noodle. The objective of this research was to study the effect of mango peel powder at different levels (0%, 10%, 20%, and 30%) on the cooking, physicochemical and sensory properties of yellow alkaline noodles (YAN). Substitution of wheat flour with mango peel powder significantly increased 2 to 15 times fibre content in the YAN compared to control. Additionally, fat and carbohydrate were reduced by 8-45% and 6-25%, respectively. The lowest cooking quality was observed in YAN incorporated with 30% mango peel powder, which showed the highest cooking lost (20.45%) and the lowest cooking yield (163.7%). YAN with mango peel powder had decreased lightness (L*) and yellowness (b*). All of the texture profile was negatively affected by an increment of mango peel powder in YAN but showed no significant differences. Sensory attributes of YAN with the incorporation of mango peel powder up to 20% showed similar acceptance with the control. The YAN with 30% mango peel powder had significantly lower sensory acceptance of panelists than other YAN samples. The study suggests that mango peel powder substitution up to 20% is suitable to increase nutritional properties of YAN with minimal adverse effects on the cooking quality, textural properties and sensory attributes.

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Composition and sensory quality of low calorie cake made with different levels of emulsifier

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(83)72161-9 ◽

1983 ◽

Vol 16 (3) ◽

pp. xvii

Author(s):

Wachnuik ◽

Sandra ◽

S. Kamel Basil

Keyword(s):

Sensory Quality ◽

Low Calorie ◽

Different Levels

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Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-184 ◽

2012 ◽

Vol 75 (1) ◽

pp. 104-111 ◽

Cited By ~ 23

Author(s):

CLEMENCIA CHAVES-LÓPEZ1 ◽

ANA MARÍA MARTIN-SAacute;NCHEZ ◽

EVANGÉLICA FUENTES-ZARAGOZA ◽

MANUEL VIUDA-MARTOS ◽

JUANA FERNÁNDEZ-LÓPEZ ◽

...

Keyword(s):

Essential Oil ◽

Textural Properties ◽

Physicochemical Characteristics ◽

Fungal Species ◽

Potassium Sorbate ◽

Fermented Sausage ◽

Acremonium Strictum ◽

Oregano Essential Oil ◽

Color Changes ◽

Cladosporium Sphaerospermum

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

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Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

Ciência Rural ◽

10.1590/0103-8478cr20150505 ◽

2016 ◽

Vol 46 (4) ◽

pp. 604-609 ◽

Cited By ~ 3

Author(s):

Irma Aranda-Gonzalez ◽

Maribel Perera-Pacheco ◽

Enrique Barbosa-Martín ◽

David Betancur-Ancona

Keyword(s):

Food Industry ◽

Stevia Rebaudiana ◽

Ice Cream ◽

Physicochemical Characteristics ◽

Proximate Analysis ◽

Sensory Properties ◽

Original Product ◽

Processed Products ◽

Diabetes And Obesity ◽

Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

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Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews

Food Research International ◽

10.1016/j.foodres.2021.110860 ◽

2021 ◽

pp. 110860

Author(s):

Claudimara da Silva Portela ◽

Isabela Fernanda de Almeida ◽

Tamiris Aparecida Diniz dos Reis ◽

Bruna Raquel Böger Hickmann ◽

Marta de Toledo Benassi

Keyword(s):

Physicochemical Characteristics ◽

Sensory Attributes ◽

Coffee Species

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Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses

Journal of Dairy Research ◽

10.1017/s0022029919000906 ◽

2020 ◽

Vol 87 (1) ◽

pp. 117-122

Author(s):

Miguel Jurado ◽

Carlos Javier Vicente

Keyword(s):

Water Distribution ◽

Fungal Growth ◽

Textural Properties ◽

Fungal Species ◽

Needle Probe ◽

Cheese Texture ◽

Penicillium Commune ◽

And Performance ◽

Different Levels ◽

Hard Cheese

AbstractWe analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-hard inoculated cheese blocks compared with the control. In addition, the presence of fungal growth on cheese rind increased the total work of penetration (a measure of resistance to probe penetration), but only in extra-hard cheeses, suggesting that the moisture of cheese might be affecting the growth capacities and performance of P. commune. The change in textural properties of cheeses was linked to desiccation of the upper 0.5-cm rind layer mediated by P. commune.

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Stability of saccharine in low calorie carrot halwa

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i1.9251 ◽

2016 ◽

Vol 35 (1) ◽

Cited By ~ 1

Author(s):

A. S. Vairagade ◽

M. R. Patil ◽

H. M. Gawande ◽

A. V. Dhotre

Keyword(s):

Hplc Analysis ◽

Storage Stability ◽

Sensory Profile ◽

Entire Period ◽

Microbial Load ◽

Low Calorie ◽

Overall Acceptability ◽

Sensory Qualities ◽

Storage Studies ◽

Different Levels

Low calorie carrot <italic>halwa</italic> was prepared by replacing sugar in recipe with saccharine at four different levels and the product was also subjected to physical and sensory qualities during storage. Stability of saccharine was also studied during storage. It was found that carrot <italic>halwa</italic> prepared with replacement of sugar up to 10% with saccharine scored highest in sweetness perception and at par in other sensory properties i.e. colour and appearance, body and texture and overall acceptability with control. Storage studies at 10 ºC revealed that saccharine sweetened carrot <italic>halwa</italic> (stored in polystyrene thermoformed cups), resembled the control in retaining the sensory profile, but showed increased acidity and microbial load. HPLC analysis showed no degradation of saccharine during entire period of storage in all samples.

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Development of energy bar utilizing potato extrudates

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v3i1.3579 ◽

2016 ◽

Vol 35 (3) ◽

Author(s):

Namrata Ankush Gir ◽

D. Mridula

Keyword(s):

Moisture Content ◽

Protein Content ◽

Nutritional Quality ◽

Milk Powder ◽

Sensory Attributes ◽

Soy Flour ◽

Defatted Soy Flour ◽

Puffed Rice ◽

Energy Bar ◽

Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

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