scholarly journals Effect of Handling, Milling Process and Storage on the Quality of Wheat and Flour in Egypt: [3] Sensory Evaluation for Bread Making from Different Wheat Flours

2019 ◽  
Vol 3 (10) ◽  
pp. 205-214
Author(s):  
El-Sisy TT ◽  
Abd El Fadel MG ◽  
Gad SS ◽  
El-Shibiny AA ◽  
Emara MF
Keyword(s):  
Sensory Evaluation ◽  
Milling Process ◽  
Bread Making ◽  
And Storage ◽  
Wheat Flours

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Effect of arabinoxylans on bread-making quality of wheat flours

1995 ◽  
Vol 53 (2) ◽  
pp. 165-171 ◽  
Author(s):  
Costas G. Biliaderis ◽  
Marta S. Izydorczyk ◽  
Onkar Rattan
Keyword(s):  
Bread Making ◽  
Wheat Flours

Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours

1993 ◽  
Vol 86 (4) ◽  
pp. 442-448 ◽  
Author(s):  
G. M. Brett ◽  
E. N. C. Mills ◽  
A. S. Tatham ◽  
R. J. Fido ◽  
P. R. Shewry ◽  
...  
Keyword(s):  
Bread Making ◽  
Immunochemical Identification ◽  
Wheat Flours

Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xue Liu ◽  
Shaowei Liu ◽  
Yanhua Lu
Keyword(s):  
Phase Transition ◽  
Storage Time ◽  
Textural Properties ◽  
Peak Height ◽  
Peak Time ◽  
And Function ◽  
And Storage ◽  
Wheat Flours ◽  
Mixed Samples

Abstract Wheat flours was substituted with 0, 10, 20, and 30% Moringa leaf in order to study physicochemical, Rheological and textural properties of tortillas. All mixed samples, as % Moringa leaf increased, RVA peak viscosity, mixograph peak time, and peak height decreased. At all Moringa leaf levels, peak viscosity and peak height were significantly lower for processed tortillas as compared uncooked. Phase transition properties exhibited consistent decreasing trends with respect to moisture content, and were reduced by as much as 67.7 and 48.8%, respectively. As the percent Moringa leaf and storage time increased, the quality of tortillas (specific volume, rollability, and extensibility) deteriorated for all levels of Moringa leaf substitution tortillas.

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

LWT ◽  
2012 ◽  
Vol 47 (1) ◽  
pp. 56-63 ◽  
Author(s):  
Annelies E. Duyvejonck ◽  
Bert Lagrain ◽  
Emmie Dornez ◽  
Jan A. Delcour ◽  
Christophe M. Courtin
Keyword(s):  
Bread Making ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Wheat Flours ◽  
Solvent Retention Capacity

scholarly journals Effect of Handling, Milling Process and Storage on the Quality of Wheat and Flour in Egypt: [2] Rhological Properties of Wheat Kernals and Their Flours

2019 ◽  
Vol 2 (10) ◽  
pp. 159-166
Author(s):  
El-Sisy TT ◽  
Abd El Fadel MG ◽  
Gad SS ◽  
El-Shibiny AA ◽  
Emara Mf
Keyword(s):  
Milling Process ◽  
And Storage

scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

scholarly journals The effect of glaze and storage temperature on the quality of frozen mackerel fillets

2012 ◽  
Vol 81 (4) ◽  
pp. 397-402 ◽  
Author(s):  
Peter Popelka ◽  
Oľga Luptáková ◽  
Slavomír Marcinčák ◽  
Jozef Nagy ◽  
Lýdia Mesarčová ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Temperature Fluctuation ◽  
Storage Temperature ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Stable Temperature ◽  
And Storage ◽  
Unstable Temperature

The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature fluctuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets.

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