scholarly journals Nutritional Value and Sensory Properties of Cookies Prepared from Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)

2017 ◽  
Vol 13 (9) ◽  
Author(s):  
Herminia Sanaguano Salguero ◽  
R. Angélica Tigre León ◽  
I. Favian Bayas Morejón ◽  
Ma Bernarda Ruilova Cueva
Keyword(s):  
Hordeum Vulgare ◽  
Daucus Carota ◽  
Nutritional Value ◽  
Sensory Properties ◽  
Lupinus Perennis

Storage of WDGS under hermetic and non-hermetic conditions: Effect on sensory properties, microorganisms, mycotoxins and nutritional value

2019 ◽  
Vol 80 ◽  
pp. 65-70
Author(s):  
Estefania Alvarez ◽  
Marcelo Cardoso ◽  
Gustavo Depetris ◽  
Claudia Castellari ◽  
Diego Cristos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Properties

scholarly journals Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

scholarly journals Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

2020 ◽  
Vol 66 (Supplement) ◽  
pp. S162-S166
Author(s):  
Bernatal SARAGIH ◽  
Feby KRISTINA ◽  
PRADITA ◽  
Krishna Purnawan CANDRA ◽  
Aswita EMMAWATI
Keyword(s):  
Antioxidant Activity ◽  
Glycemic Index ◽  
Nutritional Value ◽  
Sensory Properties

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals Psychrotrophic microorganisms in raw milk and the cheese quality

2020 ◽  
Vol 9 (9) ◽  
pp. e127997217 ◽  
Author(s):  
Elsa Helena Walter de Santana ◽  
Lucas Lima Luiz ◽  
Pamela da Silva Pasquim ◽  
Leticia de Fatima Bertachi Pinto ◽  
Flavia de Almeida Bergonse Pereira ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Dairy Product ◽  
Optimal Growth ◽  
Raw Milk ◽  
Sensory Properties ◽  
Taste Changes ◽  
Current Consumption ◽  
Negative Effect ◽  
Cheese Production

Psychrotrophic microorganisms, especially Pseudomonas spp., are present in the microbiota of refrigerated milk as they can grow at refrigeration temperatures irrespective of their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/mL in refrigerated raw milk effect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties, and texture. Cheese is the dairy product with the highest growth rate in the food industry in Brazil in recent years and meets the current consumption trends of nutritious and practical foods. The objective of this review was to address the importance and influence of the psychrotrophic raw milk microbiota on the quality and sensory properties of cheese. The enzymes produced by psychrotrophic microorganisms lead to taste changes, undesirable clotting times, increased concentrations of free fatty acids and free amino acids, and a reduced shelf-life, in addition to negatively affecting cheese yields. Proteases from psychrotrophs are also associated with slicing problems and progressive loss of the elasticity of cheese, a bitter taste, and increased clotting times of cheese produced with pasteurized milk. On the other hand, their lipases increase the clotting time and have a negative effect on the sensory properties by providing a rancid, soap, metallic, or oxidized smell and taste. The control of the psychrotrophic population found in refrigerated raw milk contributes to better cheese production yields and desirable texture and sensory properties, which extends the shelf-life of cheese and improves consumer acceptance.

Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108238 ◽  
Author(s):  
Yan Wang ◽  
Ji Liu ◽  
Fuhao Wei ◽  
Xiaolan Liu ◽  
Chunxia Yi ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Rapeseed Meal ◽  
Sensory Properties

scholarly journals TECHNOLOGICAL AND SENSORY PROPERTIES OF SPONGE CAKES CONTAINING CRICKET FLOUR (ACHETA DOMESTICUS)

2021 ◽  
Author(s):  
Desislava Borislavova Vlahova-Vangelova ◽  
Desislav Balev ◽  
Rada Dinkova ◽  
Nikolay Delchev Kolev ◽  
Stanko Stankov
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Nutritional Value ◽  
Sensory Properties ◽  
Acheta Domesticus ◽  
Environmental Footprint ◽  
Sensory Panel ◽  
Alternative Protein ◽  
Negative Effect ◽  
Volume Decrease

Insects are exotic alternative protein source with huge potential for food industry by high nutritional value and limited environmental footprint. The aim of this study is to explore the colour characteristics, technological and sensory properties of sponge cakes enriched with cricket 5% and 10% cricket flour (CF5C and CF10C), used as substitute of the wheat flour. Moisture, pH, aw, springiness and specific volume decrease with increasing CF in a dose depend manner. Replacement of 10% cricket flour showed negative effect on the colour characteristics, shrinkage, specific volume, springiness and texture of sponge cakes. In CF10C a* shows highest values, while L* and b* present the lowest indications in comparison to other samples measured. The sensory panel found nonspecific taste and off-flavour in 10% CF based sponge cakes. Replacement of wheat flour with up to 5 % CF has slight effect on the sensory properties (appearance, cell siz uniformity, crumb tenderness, odour and taste) of sponge cakes and can successfully be used as innovative ingredient to enhance the protein content in bakery products.

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