Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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Use of linseed and coconut flours in chicken patties as gluten free extenders

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012086 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012086

Author(s):

E Sharefiabadi ◽

B Nacak ◽

M Serdaroğlu

Keyword(s):

Control Sample ◽

Sensory Properties ◽

Water Holding Capacity ◽

Gluten Free ◽

Thickness Change ◽

Color Differences ◽

Tbars Values ◽

Water Holding ◽

Diameter Reduction ◽

Chicken Patties

Abstract Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

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Water-holding capacity, colour stability and sensory characteristics in meat (M. longissimus dorsi) from reindeer fed two different commercial feeds

Rangifer ◽

10.7557/2.31.1.2019 ◽

2011 ◽

Vol 31 (1) ◽

pp. 49-59 ◽

Cited By ~ 3

Author(s):

Eva Wiklund ◽

Lisbeth Johansson

Keyword(s):

Sensory Evaluation ◽

Water Holding Capacity ◽

Longissimus Dorsi ◽

Colour Stability ◽

Treatment Groups ◽

Meat Colour ◽

Meat Samples ◽

The Right ◽

Storage Times ◽

Water Holding

Twenty reindeer calves (age 10 months) were included in the study. They were all fed one of two different pelleted feed mixtures ad libitum for two months before slaughter. Ten calves were fed a control diet of conventional pellets (CPD) (Renfor Bas, Lantmännen, Holmsund, Sweden) and ten calves received pellets enriched with linseed cake (LPD). The reindeer were slaughtered according to standard procedure at Arvidsjaur Renslakt AB, a reindeer slaughter plant in Arvidsjaur, Sweden. At 1 day post mortem, both longissimus dorsi (LD) muscles from each carcass were excised. The left LD was used for sensory evaluation and the right LD for colour and water-holding capacity measurements. The right LD was cut in 4 pieces that were randomly allocated to storage times of 1 day, 1, 2, or 3 weeks at + 4 °C. Samples allocated for storage were vacuum packaged. Evaluation of meat colour was carried out after each of the four storage times while drip loss/purge was registered after 1, 2, and 3 weeks storage at + 4 °C. The left LD muscles were vacuum packaged, frozen at -20 °C and kept frozen until preparation for sensory evaluation. No significant differences were found in carcass quality (carcass weight, EUROP carcass conformation and fat scores), meat colour stability and water-holding capacity of LD samples when comparing the two treatment groups LPD and CPD. However, sensory panellists judged samples from LPD fed reindeer to have a tendency (not significant) to be more tender (P= 0.06) and juicy (P=0.07) than the meat samples from CPD fed reindeer. No flavour differences were found when comparing meat samples from the two treatment groups.

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The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1658 ◽

2021 ◽

Vol 15 ◽

pp. 1039-1048

Author(s):

Frederick Adzitey ◽

Joseph Yaro ◽

Joseph Kudadam Korese ◽

Mohammad Halim Jeinie ◽

Nurul Huda

Keyword(s):

Mineral Composition ◽

Pearl Millet ◽

Peroxide Value ◽

Physicochemical Characteristics ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Production Costs ◽

Calcium Magnesium ◽

Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

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PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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Study on the Preparation of Biscuit and Cake from Amaranthus and Sorghum

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v9i0.12172 ◽

2016 ◽

Vol 9 ◽

pp. 79-84

Author(s):

Roman Karki

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Sorghum Flour ◽

Significant Difference ◽

The Difference ◽

Color Texture

Biscuit and cake are prepared from amaranthus and sorghum flour at the proportion of 20, 30, 40 and 50% with wheat flour. Sensory evaluation was carried out and there is no significant difference (p≤0.05) in texture in the different biscuit made from amaranthus flour. However there is significant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of sorghum biscuit there is significant difference in texture and no significant difference in color, taste, smell and overall acceptance. Similarly, there is significant difference in color, texture, smell, taste and overall acceptance between amaranthus cakes. However, there is significant difference in color of sorghum cake and the difference is insignificant in texture, taste, smell and overall acceptance.

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Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Notulae Scientia Biologicae ◽

10.15835/nsb719428 ◽

2015 ◽

Vol 7 (1) ◽

pp. 129-135 ◽

Cited By ~ 1

Author(s):

Abd El-Moneim M. R. AFIFY ◽

Hossam Saad EL-BELTAGI ◽

Samiha M. ABD EL-SALAM ◽

Azza A. OMRAN

Keyword(s):

Physical Properties ◽

Sensory Evaluation ◽

Kernel Weight ◽

Physical Characteristics ◽

Water Holding Capacity ◽

Acceptable Quality ◽

Water Holding

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).‘Giza-15’recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values.

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Preparation and sensory evaluation of functional drink based on papaya (Carica papaya L.) pulp

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v17i3.43221 ◽

2019 ◽

Vol 17 (3) ◽

pp. 388-395

Author(s):

Nobel Dev ◽

Md. Sajjad Hossain ◽

Abdullah Iqbal

Keyword(s):

Moisture Content ◽

Milk Powder ◽

Skim Milk ◽

Egg White ◽

Skim Milk Powder ◽

Sensory Properties ◽

Water Holding Capacity ◽

Drying Time ◽

Functional Drink ◽

Water Holding

This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60 0C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties. J Bangladesh Agril Univ 17(3): 388–395, 2019

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Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations

Kontribusia (Research Dissemination for Community Development) ◽

10.30587/kontribusia.v4i2.2738 ◽

2021 ◽

Vol 4 (2) ◽

pp. 450

Author(s):

Sutrisno Adi Prayitno ◽

Nur Agustin Mardiana ◽

Nurthalita Alifia Rochma

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Moringa Oleifera ◽

Sensory Properties ◽

Carbohydrate Source ◽

Hedonic Value ◽

Leaf Powder ◽

Nutritional Needs

Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters used are taste, color, aroma , and texture. The panelists used were untrained panelists. Panelists were asked to analyze the hedonic test on the sample of wet noodles served. The results showed that the concentration of Moringa oleifera leaf flour and wheat flour had an influenced on the hedonic level of each parameter in wet noodles. Overall, the best organoleptic value for wet noodles added with Moringa oleifera leaf flour was 5% and wheat flour 95% which had an average hedonic level of 103.06 colors, 102.34 aromas, 103.63 taste, and 100.71 on texture. While the lowest hedonic value was in the ratio of Moringa oleifera leaf flour and wheat flour of 15%: 85% with hedonic results 32.09 colors, 29.44 aromas, 29.89 taste, and 38.37 in texture. So it can be concluded that Moringa oleifera leaf flour is good in organoleptic substitution by 5%. Similar studies are needed with different or smaller concentrations of Moringa oleifera leaf powder.

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Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures

Proceedings of 21th International Drying Symposium ◽

10.4995/ids2018.2018.7672 ◽

2018 ◽

Author(s):

Nurcan Koca ◽

Gulsah Kizilalp ◽

Izel Polat ◽

Müge Urgu

Keyword(s):

Flow Rate ◽

Air Flow ◽

Sensory Properties ◽

Water Holding Capacity ◽

Air Flow Rate ◽

Flow Rates ◽

Physical Chemical ◽

Tulum Cheese ◽

Water Holding

Izmir tulum cheese pieces were dried using a tray dryer at different air flow rates (1.0 and 1.8 m/s) and temperatures (45oC, 55oC and 65oC). The increase in temperature and air flow rate increased bulk and tapped bulk densityand decreased the water holding capacity. The lowest lightness and highest redness were obtained in samples dried at 65oC. The samples dried at 55°C and 1 m/s had the highest flavor and overall impression scores. As a result, a dried cheese product to benefit from left-over pieces obtained during packaging was developed, having advantages such as easy to transport, store and package.Keywords: Izmir Tulum cheese; tray dryer; physical, chemical and sensory properties.

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