Physicochemical, textural, microbiological and sensory properties of low fat bio‐Labneh using sweet lupine powder and Bifidobacterium longum ATCC 15707

2022 ◽  
Author(s):  
Wael F. Elkot ◽  
Osama S. F. Khalil
Keyword(s):  
Bifidobacterium Longum ◽  
Sensory Properties ◽  
Low Fat

Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 121
Author(s):  
P. Unatrakarn ◽  
M.T. Nickerson ◽  
P.J. Shand
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Chickpea Flour ◽  
Physical Chemical

scholarly journals Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2393
Author(s):  
Haider I. Ali ◽  
Mithun Dey ◽  
Azalldeen Kazal Alzubaidi ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bifidobacterium Longum ◽  
Sensory Attributes ◽  
Rosmarinus Officinalis ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Study Results ◽  
Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

scholarly journals Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

2014 ◽  
Vol 34 (4) ◽  
pp. 415-422 ◽  
Author(s):  
Eui-Joo Yeo ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Yong-Jae Kim ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Low Fat

Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets

LWT ◽  
2010 ◽  
Vol 43 (4) ◽  
pp. 715-719 ◽  
Author(s):  
Arun K. Verma ◽  
B.D. Sharma ◽  
Rituparna Banerjee
Keyword(s):  
Sodium Chloride ◽  
Sensory Properties ◽  
Chicken Nuggets ◽  
Low Fat ◽  
Physico Chemical

scholarly journals Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 30-36 ◽  
Author(s):  
Nutthaya Srisuvor ◽  
Ninnart Chinprahast ◽  
Cheunjit Prakitchaiwattana ◽  
Suwanna Subhimaros
Keyword(s):  
Sensory Properties ◽  
Low Fat

scholarly journals Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 575-580 ◽  
Author(s):  
L.M. Guardeño ◽  
J.L. Vázquez-Gutiérrez ◽  
I. Hernando ◽  
A. Quiles
Keyword(s):  
Soy Protein ◽  
Sunflower Oil ◽  
Binding Capacity ◽  
High Water ◽  
Sensory Properties ◽  
Rice Starch ◽  
Starch Degradation ◽  
Low Fat ◽  
Water Binding ◽  
Colour Parameters

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

scholarly journals Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 556-562 ◽  
Author(s):  
A. Tárrega ◽  
A. Rocafull ◽  
E. Costell
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Long Chain

Physicochemical and sensory properties of low fat fibre enriched ice cream

2018 ◽  
pp. 1
Author(s):  
Elango Ayyasamy ◽  
Sathiyapriya Ganesan ◽  
Jayalalitha Vembuiyer ◽  
Pugazhenthi Rengasamy
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

2017 ◽  
Vol 119 (9) ◽  
pp. 1600505 ◽  
Author(s):  
Ezgi Tekin ◽  
Serpil Sahin ◽  
Gulum Sumnu
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat ◽  
Double Emulsions
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