scholarly journals Development of protein enriched shrimp crackers from shrimp shell wastes

2013 ◽  
Vol 10 (2) ◽  
pp. 367-374 ◽  
Author(s):  
M Khan ◽  
AKMA Nowsad
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Bacterial Load ◽  
Shell Protein ◽  
Hot Air ◽  
High Quality Protein ◽  
Shrimp Shell ◽  
Shrimp Industry ◽  
Shell Powder

A recipe of shrimp cracker (a type of crispy biscuit) enriched with shrimp shell protein was developed from underutilized shrimp shell wastes and the effects of different amount of shrimp shell powders on the quality and shelf life of the products were studied. Shrimp industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 60°C for 24 h and ground by a blender. Fine shrimp shell powder thus obtained was used for making shrimp crackers. Hydrolyzed vegetable oil, was beaten by hand and other ingredients such as powder milk, sugar, oil, baking powder, flour and vanilla essence were mixed to make a dough. Various levels of shrimp shell powder (5%, 10%, and 20%) were mixed to the dough to enrich with shrimp protein. The dough was kept flatted in a tray, cut into pieces of different shape by dies and put into the oven at 100°C for 8 minutes. Increasing the quantity of shrimp shell powder in shrimp crackers increased the protein content but the quality in terms of taste, color and flavor was slightly decreased. Using of 10% shrimp shell powder obtained the best quality shrimp crackers, in terms of both protein enrichment and sensory quality. Quality of shrimp crackers was tested by both subjective and objective methods. Products made with 10% shrimp shell powder had an acceptable bacterial load in refrigeration up to 45 days but in room temperature up to 30 days. Low storage quality in room temperature might be due to inadequate packaging in the laboratory condition. This research revealed that high quality protein fortified shrimp crackers could be manufactured from unutilized shrimp shell wastes.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14930 J. Bangladesh Agril. Univ. 10(2): 367-374, 2012

scholarly journals Qualitative Traits of Dry Rose Flowers ‘Taj Mahal’ as Influenced by Dehydration Methods

2021 ◽  
pp. 173-182
Author(s):  
M. Narjinary ◽  
Arpita Mandal Khan ◽  
S. Maitra ◽  
I. Sarkar ◽  
P. K. Pal
Keyword(s):  
Silica Gel ◽  
Room Temperature ◽  
Power Level ◽  
Microwave Oven ◽  
Carotenoid Content ◽  
Oven Drying ◽  
Hot Air ◽  
Sensory Score ◽  
Taj Mahal

Aims: To optimize drying technique for the popular Dutch rose cultivar, Taj Mahal, by evaluating different drying methods and appraising the physical, biochemical and sensory quality of the product. Study Design: Completely Randomized Design. Place and Duration of Study: Department of Floriculture, Medicinal and Aromatic Plants, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, during 2019-2020 Methodology: Flowers of rose cultivar ‘Taj Mahal’, at their prime beauty i.e., half-opened bud stage, were subjected to embedded drying in silica gel at six different conditions viz. at room temperature (T1), in hot air oven at 45°C, (T2) and at 60°C, (T3) in micro-wave oven at 100% power level (T4), 80% power level (T5) and at 60% power level (T6). The quality of the ensuing dehydrated flowers was judged with respect to colour, weight, volume shrinkage and anthocyanin and carotenoid contents. Temperature during drying and time to reach optimum dehydrated condition under different drying techniques were recorded. Sensory evaluation for the quality of the products was done after six months of storage. Results: The time taken for optimum drying ranged from 120 hours in case of room temperature drying (25.1°C) to 3 minutes in microwave oven on high power i.e., 100% (130.4°C). Significant variation in final weight of the product was recorded between 18.34% to 28% of the fresh weight. Minimum shrinkage (42.85%) was noted in room drying (T1) and hot air oven drying at 60°C (43.53%). Maximum anthocyanin concentration (3.528 mg/g) was recorded in flowers dried at room temperature, whereas, minimum among the dried flowers, was recorded in microwave oven drying at 100% power level (1.439 mg/g). Maximum Carotenoid content (16.780 µg/g) was recorded in flowers dried in hot air oven at 45°C. Out of six treatments in the present study, maximum sensory score (30.38 out of 36) was gathered by T2, which was at par with T1 and T5. Conclusion: Dehydrating ‘Taj Mahal’ rose flowers by embedding in silica gel and drying under room temperature (25°C) for 120 hours or hot air oven at 45°C for 27.5 hours or microwave oven at 80% power level for 3.5 minutes can be recommended for commercial dry flower production.

Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature

2019 ◽  
Vol 298 ◽  
pp. 125069 ◽  
Author(s):  
Haoran Liu ◽  
Fanliang Meng ◽  
Shanshan Chen ◽  
Tingting Yin ◽  
Songshen Hu ◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Ethanol Treatment ◽  
Cherry Tomatoes

Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 103-108 ◽  
Author(s):  
O. Osorio ◽  
N. Martínez-Navarrete ◽  
G. Moraga ◽  
J.V. Carbonell
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Pectin Methylesterase ◽  
Taste Quality ◽  
Point Of View ◽  
Thermal Treatments ◽  
Three Samples ◽  
Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

scholarly journals Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

2020 ◽  
Vol 246 (12) ◽  
pp. 2611-2620
Author(s):  
Oskar Laaksonen ◽  
Leenamaija Mäkilä ◽  
Mika Jokinen ◽  
Tapio Metz ◽  
Heikki Kallio ◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Enzyme Treatment ◽  
Industrial Scale ◽  
Colour Intensity ◽  
Long Time ◽  
The Stability ◽  
Sensory Profiles ◽  
Monomeric Anthocyanins

AbstractBlackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.

scholarly journals Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 11 (1) ◽  
pp. 7605-7613
Keyword(s):  
Fatty Acids ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Total Volatile ◽  
Total Plate Count ◽  
Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

scholarly journals Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2865
Author(s):  
Margit Dall Aaslyng ◽  
Rikke Højer
Keyword(s):  
Sensory Quality ◽  
Food Item ◽  
Meat Consumption ◽  
High Quality ◽  
Protein Food ◽  
Positive Attitudes ◽  
Level Of Satisfaction ◽  
High Quality Protein ◽  
Sensory Profiles

Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for introducing locally produced tempeh and to investigate the sensory quality of three types of tempeh. Only 24% of the consumers in the survey (n = 395) used meat alternatives, which might be explained by a low level of satisfaction with availability. Tempeh was known by 26%—the less meat eaten, the greater the knowledge of tempeh. Twenty-three per cent of the consumers had positive attitudes towards tempeh. The three types of tempeh had markedly different sensory profiles. Nevertheless, the home use test showed that they could be used interchangeably in different recipes. In addition, the consumers were more positive about recipes in which tempeh did not resemble meat compared with meat-inspired recipes. In conclusion, introducing locally produced tempeh on the Danish market is possible but would require further knowledge of the product. In addition, tempeh should be sold as a tasty, high-quality protein food item in its own right. Recipes using tempeh should reflect this and not mimic meat recipes.

scholarly journals Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

2021 ◽  
Vol 9 (4) ◽  
pp. 1870-1880
Author(s):  
Wei Zhou ◽  
Xiaohuang Cao ◽  
Md. Nahidul Islam ◽  
Huiting Zheng ◽  
Jihua Li ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Hot Air

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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