scholarly journals Development of Chicken Sausage using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
S. Yadav ◽  
A. K. Pathera ◽  
R. U. Islam ◽  
A. K. Malik ◽  
D. P. Sharma ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Apple Pomace ◽  
Gradual Decrease ◽  
Steady Increase ◽  
Closed Container ◽  
Lean Meat ◽  
Texture Profile ◽  
Sensory Acceptability ◽  
Level Increase ◽  
Shear Press

Present study was conducted to develop chicken sausage by incorporating wheat bran (WB) in combination with dried apple pomace (DAP) or dried carrot pomace (DCP). Treatments consisted of addition of 2% WB+ 2% DAP/ 2% DCP, 2% WB+ 4% DAP/4% DCP, 2% WB+ 6% DAP/6% DCP, 2% WB+ 8% DAP/8% DCP respectively by replacing lean meat. Casings filled with raw emulsion were cooked in a closed container for 30 minutes to prepare chicken sausages. Cooked sausages were subjected to sensory, texture profile and instrumental colour analysis. A gradual decrease in sensory scores was observed with increase in fibre level. Hardness and shear press value increased while springiness and cohesiveness decreased with increase in fibre level. A steady increase in gumminess and chewiness of WB + DCP added sausage was also noticed with increase in fibre level. Increase in DAP level in WB + DAP treated sausage produced darker sausage with higher redness scores while DCP increase resulted in lower redness and higher yellowness scores of WB + DCP sausage. It is concluded that chicken sausage with very good sensory acceptability can be prepared using a combination of wheat bran (2%) with dried apple pomace (4%) or dried carrot pomace (4%) each.

scholarly journals Physicochemical properties and sensory attributes of herbal pastilles affected by the inclusion of Clitoria ternatea (L.) leaves

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 478-487
Author(s):  
N.N.F. Ramlan ◽  
Z. Mohd Zin ◽  
N.H. Juhari ◽  
K.L. Smedley ◽  
M.K. Zainol
Keyword(s):  
Physicochemical Properties ◽  
Sensory Analysis ◽  
Antioxidant Properties ◽  
Control Sample ◽  
High Hardness ◽  
Clitoria Ternatea ◽  
Texture Profile ◽  
Sensory Acceptability ◽  
Medicinal Properties ◽  
Brix Value

Clitoria ternatea (L.) (Bunga Telang), is a well-known plant used as food colouring through its flowers. The plant’s leaves are also being used as medicinal ingredients to cure several diseases. However, the medicinal properties were not being explored extensively which could diversify the plant’s usage. The research was conducted on the inclusion of C. ternatea leaves to enhance the physicochemical properties and sensory acceptability of herbal pastille. Five different formulations of C. ternatea leaves pastille were developed with different percentages of C. ternatea leaves namely 2.5%, 5.0%, 7.5%, 10.0% and 12.5%. Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of C. ternatea leaves pastille was observed. The results show that the highest °Brix value was observed in sample D (74.20°) while water activity was higher in sample B (0.73). The analysis showed that the control sample exhibited a high hardness value (2641.70 N), springiness and cohesion values (0.87 N), gumminess value (2338.75 N), chewiness value (2089.71 N) and resilience value (0.44 N) to that of C. ternatea leaves herbal pastille. Sample E was found to contain a high TFA value (1.45), TPC value (23.32 GAE mg/g), and DPPH value (27.72%). Based on overall acceptance, the sensory analysis showed that the products were accepted by the panellists. Thus, the study revealed that the physicochemical properties of developed herbal pastille were being enhanced and found to be rich in antioxidants and accepted by the panellists.

Development of fibre enriched chicken nuggets by incorporating wheat bran and dried apple pomace

2016 ◽  
Vol 51 (3) ◽  
pp. 312 ◽  
Author(s):  
S. Yadav ◽  
A.K. Malik ◽  
A.K. Pathera ◽  
Rayees Ul Islam ◽  
D.P. Sharma
Keyword(s):  
Wheat Bran ◽  
Apple Pomace ◽  
Chicken Nuggets

scholarly journals Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 200
Author(s):  
Wenjia Yan ◽  
Lijun Yin ◽  
Minghao Zhang ◽  
Meng Zhang ◽  
Xin Jia
Keyword(s):  
Wheat Bran ◽  
Profile Analysis ◽  
Wheat Starch ◽  
Molecular Characteristics ◽  
Scanning Electron Micrographs ◽  
Scanning Calorimetry ◽  
Gel Properties ◽  
Texture Profile ◽  
Starch Gels ◽  
Branching Degree

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

Physicochemical properties, oxidative stability and sensory acceptance of shortfin scad (Decapterus macrosoma) – surimi emulsion sausages

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 248-258
Author(s):  
N.A. Halmi ◽  
N.M. Sarbon ◽  
N.M. Sarbon
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Fish Protein ◽  
Texture Profile ◽  
Sensory Acceptability ◽  
Fish Protein Hydrolysate ◽  
Fish Mince ◽  
Emulsion Sausage

The aim of this study was to identify the physicochemical properties, oxidative stability and sensory acceptability of shortfin scad (Decapterus macrosoma) emulsion sausage incorporated with commercial surimi and silver catfish (Pengasius) protein hydrolysate. Fish emulsion sausage was prepared with fish mince and surimi ratios as follows: Formulation A (100:0); B (60:40); C (40:60); D (0:100). The proximate compositions of the fish emulsion sausages were determined. An increase in surimi percentage was increased lightness (L*) and decreased redness (a*) values of the sausages significantly (p<0.05). The higher fish mince ratio caused an increase in texture profile and a betteremulsified microstructure with fewer voids compared to the control. The fish protein hydrolysate could help maintain oxidative stability, as it has antioxidant properties. Moreover, the sensory evaluation indicated that all formulations of shortfin scad sausage incorporated with surimi and fish protein hydrolysate can be accepted by consumers, with formulation B had the highest rank as compared to control (100% surimi).

scholarly journals Effect of Different Ratios of Chicken Meat to Fresh Osyter Mushroom (Pleurotus sajor-caju) on the Physicochemical Properties and Sensory Acceptability of Sausages

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Faridah Yahya ◽  
Hun Tze Ting
Keyword(s):  
Physicochemical Properties ◽  
B Value ◽  
Proximate Analysis ◽  
Chicken Meat ◽  
Oyster Mushroom ◽  
Acceptance Test ◽  
Texture Profile ◽  
Sensory Acceptability ◽  
Pleurotus Sajor Caju ◽  
Hedonic Scale

This study was aimed to determine the effect of different ratios of chicken meat to fresh oyster mushroom (Pleurotus sajor-caju) on the physicochemical properties and sensory acceptability of chicken sausages. Five formulations of sausages were prepared by different combinations of chicken meat with fresh oyster mushroom (100:0, 85: 15, 70: 30, 55: 45 and 40: 60). The physicochemical analyses included color profile, texture profile, calorie values, and proximate analysis were carried in triplicate while sensory acceptability of chicken sausages were evaluated using sensory acceptance test with 7-point of hedonic scale. Results indicated that the b* value as well as the hardness, springiness, cohesiveness, gumminess, and chewiness of sausages were significantly (p

Multidisciplinary Evidence to Treat Bilingual Individuals with Aphasia

2008 ◽  
Vol 15 (3) ◽  
pp. 66-72 ◽  
Author(s):  
José G. Centeno
Keyword(s):  
Stroke Rehabilitation ◽  
Culturally Diverse ◽  
Treatment Strategies ◽  
The United States ◽  
Intervention Strategies ◽  
Steady Increase ◽  
Clinical Procedures ◽  
Bilingual Speakers ◽  
Aphasic Clients

Abstract The steady increase in linguistic and cultural diversity in the country, including the number of bilingual speakers, has been predicted to continue. Minorities are expected to be the majority by 2042. Strokes, the third leading cause of death and the leading cause of long-term disability in the U.S., are quite prevalent in racial and ethnic minorities, so population estimates underscore the imperative need to develop valid clinical procedures to serve the predicted increase in linguistically and culturally diverse bilingual adults with aphasia in post-stroke rehabilitation. Bilingualism is a complex phenomenon that interconnects culture, cognition, and language; thus, as aphasia is a social phenomenon, treatment of bilingual aphasic persons would benefit from conceptual frameworks that exploit the culture-cognition-language interaction in ways that maximize both linguistic and communicative improvement leading to social re-adaptation. This paper discusses a multidisciplinary evidence-based approach to develop ecologically-valid treatment strategies for bilingual aphasic individuals. Content aims to spark practitioners' interest to explore conceptually broad intervention strategies beyond strictly linguistic domains that would facilitate linguistic gains, communicative interactions, and social functioning. This paper largely emphasizes Spanish-English individuals in the United States. Practitioners, however, are advised to adapt the proposed principles to the unique backgrounds of other bilingual aphasic clients.

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