Effect of incorporating varying amount of soy protein on nutritional composition and sensory quality of beef patties

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

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Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Journal of Food Science and Technology ◽

10.1007/s13197-019-03763-0 ◽

2019 ◽

Vol 56 (6) ◽

pp. 3136-3136

Author(s):

Simona Grasso ◽

Gabrielle Smith ◽

Sophie Bowers ◽

Oluseyi Moses Ajayi ◽

Mark Swainson

Keyword(s):

Soy Protein ◽

Sensory Quality

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Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12014 ◽

2012 ◽

Vol 38 (2) ◽

pp. 641-654 ◽

Cited By ~ 9

Author(s):

Marzena Danowska-Oziewicz

Keyword(s):

Physicochemical Properties ◽

Lipid Oxidation ◽

Soy Protein ◽

Sensory Quality ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Low Fat ◽

Frozen State ◽

Pork Patties

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Label information, nutritional composition and screening for bromate in breads sold in Umuahia, Abia State, Nigeria

Agro-Science ◽

10.4314/as.v21i1.5 ◽

2021 ◽

Vol 21 (1) ◽

pp. 27-33

Author(s):

F.U. Ugwuona ◽

I.S. Asogwa ◽

N.A. Obeta ◽

F.N. Okeke

Keyword(s):

Crude Protein ◽

Sensory Quality ◽

Nutritional Composition ◽

Potassium Bromate ◽

Nutrition Information ◽

Full Time ◽

Bread Making ◽

Nutrition Claims ◽

Label Information

Non-use of potassium bromate in bread making and printing of reproducible nutrition information/claims on bread labels are vital for consumers’ rights and protection in Nigeria. These norms are rarely observed by bread makers in Umuahia. This study evaluated nutrition information on labels, presence of potassium bromate, chemical composition and sensory characteristics of breads sold in Umuahia. Two structured questionnaires were constructed. The first was administered to 15 randomly selected full-time bread vendors in Umuahia metropolis to identify brands of market bread. The second was designed to analyze sensory quality of breads. Five sliced and five unsliced bread samples randomly selected from identified markets were analyzed for sensory properties using a 20-member sensory panelist, and for nutrient and phytochemical composition. Twenty-seven bread samples were identified; all labeled bromate-free, had varying recipes and nutrient claim/information on labels. The bread samples were bromate-free, high in carbohydrate (49.20% in B10 to 65.69% in B8) and moisture (22.67% in B8 to 38.16% in B10), but relatively low in crude protein (6.65% in B3 to 9.45% in B7) and fat (0.26% in B8 to 0.66% in B1). Ash contents ranged from 1.26% in B6 to 1.86% in B3and fiber contents from 1.24% in B2 to 1.76% in B5. Phytonutrients were low; and oxalate content ranged from 0.66 to 0.95%, tannin from 87.78 to 125.40 mg 100g–1 and phytate from 2.02 to 3.03 mg 100g–1. The bread samples had sensory scores ranging from 4.60 to 8.10 for over-all acceptability. They were all acceptable to panelists, but with B1 (sliced) and B8 (unsliced) most acceptable. Bread samples sold in Umuahia were bromate-free, varied in recipe, nutrition claims, and nutrient composition but were acceptable to panelists.

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Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

Meat Science ◽

10.1016/j.meatsci.2010.03.034 ◽

2010 ◽

Vol 85 (4) ◽

pp. 735-742 ◽

Cited By ~ 39

Author(s):

Monika Gibis ◽

Jochen Weiss

Keyword(s):

Aromatic Amines ◽

Sensory Quality ◽

Inhibitory Effect ◽

Heterocyclic Aromatic Amines ◽

Beef Patties

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Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae (Apis mellifera)

International Journal of Food Science ◽

10.1155/2021/5581585 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

Shewangzaw Addisu Mekuria ◽

John N. Kinyuru ◽

Beatrice Kiage Mokua ◽

Mesfin Wogayehu Tenagashaw

Keyword(s):

Apis Mellifera ◽

Sensory Quality ◽

Nutritional Composition ◽

Complementary Foods ◽

Dietary Allowance ◽

Nutritional Needs ◽

Sensory Analyses ◽

Flour Blends ◽

Honey Bee Larvae

Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods.

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