scholarly journals Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder

2021 ◽  
Vol 10 (10) ◽  
pp. 481-488
Author(s):  
Srushty Patil Raman Seth
Keyword(s):  
Fatty Acid ◽  
Protein Content ◽  
Essential Fatty Acid ◽  
Sensory Quality ◽  
Value Added ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Paneer Whey ◽  
Preparation And Evaluation

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Quality attributes of chevon patties incorporated with camel milk protein hydrolysates

2017 ◽  
Vol 47 (2) ◽  
pp. 154-164 ◽  
Author(s):  
Devendra Kumar ◽  
Manish Kumar Chatli ◽  
Raghvendar Singh ◽  
Nitin Mehta ◽  
Pavan Kumar
Keyword(s):  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Protein Hydrolysates ◽  
Camel Milk ◽  
Content Type ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Physico Chemical

Purpose The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical, sensory, colour profile and textural quality attributes of chevon patties. Design/methodology/approach Camel milk proteins were hydrolyzed with three different proteolytic enzymes, viz., alcalase (CMPH-A), α-chymotrypsin (CMPH-C) and papain (CMPH-P), and dried to powder form before further utilization. Four treatments were prepared with incorporation of CMPH, viz., CMPH 0 per cent (C), CMPH-A 0.09 per cent (T1), CMPH-C 0.06 per cent (T2) and CMPH-P 0.09 per cent (T3), in the product formulation. The developed goat meat patties were evaluated for physico-chemical (pH; emulsion stability, ES; cooking yield, CY; water activity, aw), instrumental colour and texture profile and sensory attributes. Findings The pH, moisture, fat and ES values of goat meat emulsions were comparable amongst treatments as well as with the control; however, treated emulsions had higher ES and moisture content. The pH and moisture per cent of cooked chevon patties varied significantly, whereas other physico-chemical (CY, aw, per cent protein, per cent fat, per cent ash and per cent dietary fibre) as well as dimensional parameters (per cent gain in height and decrease in diameter) were comparable amongst treatments and the control. Hardness, springiness, stringiness, cohesiveness, gumminess and resilience of chevon patties decreased significantly (p < 0.05) with the incorporation of CMPH than that of the control; however, the values were comparable among all the treated products. Protein hydrolysate in chevon patties resulted in significant increase in redness (a*) values, whereas all other parameters (L*, b* and hue) decreased significantly as compared to that of the control. The colour and appearance, texture, juiciness overall acceptability scores were comparable in all the treated products and were significantly (p < 0.05) higher than the control. The flavour scores of C, T1 and T3 were comparable but significantly lower than that of T2. The overall acceptability scores of T1 and T2 were also comparable and significantly higher than C and T3; however, the highest score was recorded for T2. Practical implications Results concluded that chevon patties with acceptable sensory attributes and improved CY and textural attributes can be successfully developed with the incorporation of CMPH. Originality/value The protein hydrolysates of different food proteins could be explored in a same pattern to find out their implication in food matrices.

scholarly journals Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 36
Author(s):  
Ana Curutchet ◽  
Maite Serantes ◽  
Carolina Pontet ◽  
Fatima Prisco ◽  
Patricia Arcia ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Sensory Quality ◽  
Sensory Attributes ◽  
Chocolate Milk ◽  
Overall Acceptability ◽  
Sensory Features ◽  
Significant Difference ◽  
Acceptability Rating ◽  
Spent Grain ◽  
The Impact

The aim of this work was both to formulate three different fibre-enriched products by the addition of Brewery Spent Grain (BSG), and to evaluate the impact of this fibre enrichment on sensory quality, acceptability, and purchase intention under blind conditions. BSG was incorporated into bread, pasta, and chocolate milk at levels of 8.3%, 2.8%, and 0.35% (w/w), respectively. The fibre-enriched products and their regular counterparts were evaluated together by consumers through a CATA questionnaire, the EsSense 25 Profile, an overall acceptability rating, and a purchase intention ranking. Although fibre-enriched bread and chocolate milk ranked lower in overall acceptability compared with their counterparts, no significant difference was found for fibre-enriched pasta (p > 0.05). Purchase intention did not differ significantly for both bread and pasta (p > 0.05), yet the reasons for purchasing them differed significantly (p < 0.05). Consumers recognised the fibre enrichment in these two products and, therefore, were willing to partially compromise on sensory attributes. The fibre-enriched chocolate milk, nonetheless, scored significantly (p < 0.05) lower in purchase intention than the control. This work demonstrates that the effect of BSG addition is product-specific, and that fibre perception makes consumers feel more confident.

scholarly journals The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Food Research ◽  
2019 ◽  
pp. 777-782 ◽  
Author(s):  
D.N. Setyaningsih ◽  
S. Fathonah ◽  
R.D.A. Putri ◽  
A.K. Auda ◽  
N. Solekah
Keyword(s):  
Protein Content ◽  
Iron Content ◽  
Mung Bean ◽  
Sensory Quality ◽  
Colorimetric Method ◽  
Nutrient Content ◽  
Fat Content ◽  
Sensory Attributes ◽  
Carbohydrate Content ◽  
Fiber Content

Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of mung bean biscuit. This research was designed using an application approach. Mung bean biscuit made from 60% mung bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the mung bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the mung bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The mung bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original mung bean flavor (score 6.7). Mung bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the mung bean biscuit was also very high at 17.53 - 26.37 mg.

scholarly journals Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 151-157
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar ◽  
Devendra Singh ◽  
Vipin Kumar Verma
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Characteristics ◽  
Maximum Hardness ◽  
Textural Characteristic ◽  
Overall Acceptability ◽  
Texture Analyzer ◽  
Textural Quality ◽  
Sensory Score

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

Variations in carcass yield and meat sensory quality attributes between turkeys (meleagris gallopavo) reared in free-range and confinement rearing systems

2017 ◽  
Author(s):  
Irfan . ◽  
Arshad Javid ◽  
Ali Hussain ◽  
Muhammad Ashraf ◽  
Athar Mahmud ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Meleagris Gallopavo ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Breast Meat ◽  
Carcass Yield ◽  
Free Range ◽  
Overall Acceptability ◽  
Light Yellow ◽  
Length Width

Experiment was conducted to compare carcass yield and meat sensory quality parameters of turkeys Meleagris gallopavo reared under free-range and confinement rearing systems. There were two treatments, each containing 25 birds. In indoor treatment, the turkeys were raised in a 20 × 20 feet (length × width) room. In the free-range treatment, the birds were housed in an open cage having same dimensions i.e. 20 × 20 feet (length × width), in addition, they had a free-range grass paddock. To compare sensory attributes 4 ready to-cook turkeys having equal size were selected from free-range and indoor rearing systems. The birds were skinned and boneless breast fillets and thighs were weighed and steam roasted. The roast breast meat of free-range turkeys was darker and yellower whereas cooked thigh was light yellow than meat from indoor birds. Among the rearing systems non-significant variations in all the meat sensory quality attributes were recorded for chest pieces of male and female and thigh piece of female birds. However, significant (p>0.05) differences in color, tenderness, oiliness and overall acceptability were observed for thigh meat of male M. gallopavo. Similarly, significantly (p>0.05) heavier wing piece, liver, kidneys and claws were observed in M. gallopavo reared in confinement as compared to free-range rearing system. It can be concluded from the present study that carcass yield and meat sensory quality attributes are influenced by the rearing systems and meat of the birds reared under free-range system is preferred by the consumers due to better sensory quality attributes

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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