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.

STUDYING THE OPINION OF THE POPULATION ON THE ORGANIZATION AND QUALITY OF DENTAL CARE

Vestnik ◽  
2021 ◽  
pp. 127-132
Author(s):  
Е. Алиакбар ◽  
А.К. Бейсбекова ◽  
А.Н. Нурбакыт ◽  
Д.Н. Маханбеткулова
Keyword(s):  
Health Insurance ◽  
Medical Care ◽  
Dental Care ◽  
Social Health Insurance ◽  
Dental Service ◽  
Social Health ◽  
High Quality ◽  
Level Of Satisfaction ◽  
Dental Office

В условиях социального медицинского страхования удовлетворенность пациентов полученной медицинской помощью является одним из основных критериев оценки её качества. Цель исследования. Оценить уровень удовлетворенности пациентов, получающих лечение в стоматологическом кабинете. Материал и методы. Был проведен социологический опрос 83 пациентов, получающих лечение в стоматологическом кабинете. Выводы. На основании проведенного нами опроса и полученных результатов выявлено, что в целом респонденты отмечают удовлетворенность стоматологической услугой. Также отмечают высокое качество оказываемых услуг. In the context of social health insurance, the satisfaction of patients with the received medical care is one of the main criteria for assessing its quality. Purpose of the study. Assess the level of satisfaction of patients receiving treatment in the dental office. Material and methods. A sociological survey was conducted of 83 patients receiving treatment in the dental office. Conclusions. Based on our survey and the results obtained, it was revealed that, in general, the respondents note satisfaction with the dental service. They also note the high quality of the services provided.

scholarly journals The effect of dietary protein on reproduction in the mare. IV. Serum progestagen, FSH, LH and melatonin concentrations during the anovulatory, transitional and ovulatory periods in the non-pregnant mare

1997 ◽  
Vol 68 (4) ◽  
Author(s):  
F.E. Van Niekerk ◽  
C.H. Van Niekerk
Keyword(s):  
Protein Quality ◽  
Reproductive Hormones ◽  
Transitional Period ◽  
Protein Diet ◽  
Serum Concentrations ◽  
High Quality ◽  
Total Protein Intake ◽  
High Quality Protein ◽  
Cyclical Pattern

The effect of total protein intake and protein quality on the serum concentrations of certain reproductive hormones during the anovulatory, transitional and ovulatory periods were studied in 36 Anglo-Arab mares. High-quality protein stimulated FSH and LH production during the late transitional period. Serum progestagen and melatonin concentrations were unaffected by the quality of protein nutrition during the anovulatory period. Mares receiving high-quality protein exhibited a 10-14-day cyclical pattern of FSH release approximately 4-6 weeks earlier than the mares fed the lower-quality protein diet, and also ovulated 3-4 weeks earlier than the mares on the lower-quality protein diet. Progesterone concentrations during the 1st oestrous cycle after the anovulatory period were unaffected by protein quality in the diet.

scholarly journals Perceived sensory quality of unpolished pigmented and milled white rice

2018 ◽  
Vol 120 (5) ◽  
pp. 1073-1088
Author(s):  
Arunothai Juemanee ◽  
Kongkarn Kijroongrojana ◽  
Mutita Meenune ◽  
Wilatsana Posri
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Sensory Information ◽  
Content Type ◽  
White Rice ◽  
Pigmented Rice ◽  
Cross Cultural Comparison ◽  
The Uk ◽  
Sensory Profiles

Purpose The purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers. Design/methodology/approach This study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability. Findings Focus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice. Practical implications The research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions. Originality/value This study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

scholarly journals Characterization of the quality of imbibed soybean at an early stage of pre-germination for the development of a new protein food item

2014 ◽  
Vol 78 (1) ◽  
pp. 115-123 ◽  
Author(s):  
Tomoko Tamura ◽  
Asuka Kamei ◽  
Reiko Ueda ◽  
Soichi Arai ◽  
Kiyoshi Mura
Keyword(s):  
Food Item ◽  
Early Stage ◽  
Protein Food ◽  
New Protein

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 Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots

2019 ◽  
Author(s):  
Wasiu Awoyale ◽  
Adebayo B. Abass ◽  
Paul Amaza ◽  
Olayemi Oluwasoga ◽  
Gregory Nwaoliwe
Keyword(s):  
Physical Properties ◽  
Sensory Quality ◽  
Significant Negative Correlation ◽  
Nutritional Composition ◽  
Wheat Bread ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Composite Bread

With proper processing and utilization, biofortified cassava may contribute to the nutritional status of the consumers, thus, the need for this study. High-quality cassava flour from white- (TME 419) and biofortified (TMS 01/1368) cassava varieties were produced at a commercial processing factory, after which the flour is composite with wheat flour to produce bread. The nutritional composition, physical properties and sensory quality of the composite bread were analyzed using standard methods. Results showed that composite bread from 20% biofortified cassava flour (20-YCF) had a higher value of total β-carotene (0.74 μg/g), moisture (37.83%) and ash (2.29%) contents. The fat (3.72%) and protein (12.83%) contents were higher in 20% white cassava flour (20-WCF) composite bread. The 20-YCF composite bread had the highest loaf volume (3286.2 cm3), elasticity (6.32), chewiness (40.51 N) and gumminess (6.41), 20-WCF composite bread had higher specific volume (3.59 cm3/g) and hardness (176.50 N). The 100% wheat bread had higher cohesiveness (0.10) and loaf weight (932.35 g). A significant negative correlation (r = - 0.98, p≤0.05) exist between bread hardness and protein content. The composite bread compared favourably with the 100% wheat bread in terms of weight and aroma, but, the 100% wheat bread was more acceptable.

scholarly journals Comparison of the Quality of Protein Crystals Grown by CLPC Seeds Method

Crystals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 501 ◽  
Author(s):  
Li ◽  
Yan ◽  
Liu ◽  
Wu ◽  
Liu ◽  
...  
Keyword(s):  
Diffraction Data ◽  
Protein Crystal ◽  
Protein Crystals ◽  
X Ray Diffraction ◽  
High Quality ◽  
X Ray ◽  
High Quality Protein

We present a systematic quality comparison of protein crystals obtained with and without cross-linked protein crystal (CLPC) seeds. Four proteins were used to conduct the experiments, and the results showed that crystals obtained in the presence of CLPC seeds exhibited a better morphology. In addition, the X-ray diffraction data showed that the CLPC seeds method is a powerful tool to obtain high-quality protein crystals. Therefore, we recommend the use of CLPC seeds in preparing high-quality diffracting protein crystals.

scholarly journals Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 751
Author(s):  
Carmela Lamacchia ◽  
Loretta Landriscina ◽  
Carla Severini ◽  
Rossella Caporizzi ◽  
Antonio Derossi
Keyword(s):  
Aqueous Solution ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Pasting Properties ◽  
Innovative Technology ◽  
High Ability ◽  
Bread Making ◽  
High Quality ◽  
Gluten Proteins

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.

scholarly journals Sensory Traits and Consumer’s Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2521
Author(s):  
Fiorella Sinesio ◽  
Maria Cammareri ◽  
Valentine Cottet ◽  
Lilian Fontanet ◽  
Michel Jost ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Flavor Quality ◽  
Fresh Market ◽  
Ripening Stages ◽  
Consumer Dissatisfaction ◽  
Growing Conditions ◽  
Sensory Profiles ◽  
Modern Varieties

Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders’ interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the sensory quality and consumers’ preferences and perception, European traditional and modern fresh market tomato varieties were grown and evaluated in France, Italy, and Spain. Different growing conditions were tested in France (soilless vs. soil) and in Spain (open field vs. greenhouse), while in Italy fruits were evaluated at two ripening stages. Fruit quality was assessed by integrating physicochemical analyses, sensory profiles, and consumer tests. In all three countries, overall modern varieties were perceived as having more intense “tomato flavor” and “overall flavor” than traditional ones. In France and Spain, consumers’ preferences were more oriented towards modern varieties than traditional ones. Significant growing condition effects were found on sensory and physicochemical traits, while the effect on consumers’ overall liking was not significant, largely depending on the genotype. A fair agreement between product configurations from descriptive analysis by trained assessors and Check-All-That-Apply (CATA) questions by consumers was observed. Penalty-lift analysis based on CATA allowed identifying positive and negative drivers of liking.

Sign in / Sign up

Export Citation Format

Share Document