scholarly journals Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 519 ◽  
Author(s):  
Kai-Nong Sun ◽  
Ai-Mei Liao ◽  
Fan Zhang ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Sem Analysis ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Texture Profile ◽  
Chinese Yam ◽  
Substitution Level ◽  
Granule Structure ◽  
Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

scholarly journals THE EFFECTS OF FOLIARLY APPLIED CALCIUM ON FRUIT CALCIUM, FIRMNESS, SOLUBLE SOLIDS, STORABILITY AND ORGANOLEPTIC QUALITY OF `CRESTHAVEN' PEACH

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1147c-1147
Author(s):  
J. Anthony Hopfinger ◽  
Donald W. Shaffner ◽  
Eric D. Cubberley
Keyword(s):  
Size Distribution ◽  
Profile Analysis ◽  
Fruit Size ◽  
Storage Period ◽  
Soluble Solids ◽  
High Rate ◽  
Calcium Treatment ◽  
Crop Load ◽  
Texture Profile

Both Cacl2 and Nutrical (a trihydroxyglutarate chelate) were foliarly applied at rates of 1.8 and 5.5 Cacl2/ha/season and 1.5 and 4.5 l/ha/season, respectively. Applications were made starting at shuck split and repeated at 2 week intervals until harvest. Neither calcium treatment had an effect on fruit size and size distribution. Fruit size was directly related to crop load. Calcium chloride application had the most pronounced effect on increasing the red over-color of `Cresthaven' peaches with Nutrical intermediate compared to the control. The high rate of Nutrical increased flesh calcium levels at harvest by 75-100 PPM. Instron Texture Profile Analysis indicated that any calcium treatment significantly increased the hardness of the peach. Nutrical at 4.5 l/ha/season improved hardness 2-fold compared to the controls. The improved hardness was maintained throughout the 6 week storage period.

scholarly journals INFLUENCE OF DREGEA SINENSIS HEMSL. PROTEASE ON THE QUALITY OF MOZZARELLA CHEESE FROM BUFFALO MILK

2017 ◽  
pp. 539 ◽  
Author(s):  
Hongyan Wang ◽  
Yujing Wang ◽  
Aixiang Huang
Keyword(s):  
Profile Analysis ◽  
Buffalo Milk ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Sds Page ◽  
Small Pore ◽  
Process Cheese ◽  
Enzyme Source

Dregea sinensis Hemsl. protease, a new enzyme source, is described with the characteristics of milk curd. However, cheese processing with this protease has yet to be described. In this study, a protease called chymosin was extracted and purified from D. sinensis Hemsl. stalk. Calf rennet and microbial chymosin were used as the control group in the production of mozzarella cheese to investigate the effect of this plant species on the quality of cheese. Results: SDS-PAGE revealed that D. sinensis Hemsl. protease can be used to process cheese because this enzyme elicits a degradation effect on α-casein in mozzarella cheese. Fresh and sweet glutamic acid and histidine are the dominant free amino acids in mozzarella cheese (P<0.5). Fifty-two flavor substances were detected through GC-MS. Volatile acids and carbonyl compounds are the main sources of the flavor of mozzarella cheese. Texture profile analysis indicated that the produced cheese was more restorative and flexible. Scanning electron microscopy demonstrated that the produced cheese was smooth, as indicated by the small pore cross-section diameter of mozzarella cheese and its close net structure. Therefore, D. sinensis Hemsl. can be applied to process cheese.

Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

2007 ◽  
Vol 13 (6) ◽  
pp. 455-460 ◽  
Author(s):  
R.K. Gupta ◽  
Alka Sharma ◽  
R. Sharma
Keyword(s):  
Response Surface Methodology ◽  
Product Quality ◽  
Response Surface ◽  
Sunflower Seed ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Analyzer ◽  
Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

scholarly journals Effect of ripening temperature on the texture of cow milk Kashkaval cheese

2018 ◽  
Vol 14 (s1) ◽  
pp. 69-78
Author(s):  
G. Ivanov ◽  
A. Bogdanova ◽  
G. Zsivanovits
Keyword(s):  
Profile Analysis ◽  
Cow Milk ◽  
Texture Profile ◽  
Ripening Time ◽  
Texture Parameters ◽  
Cheese Texture ◽  
Two Factors ◽  
Different Temperatures ◽  
Kashkaval Cheese

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

2019 ◽  
Vol 6 (01) ◽  
pp. 42-56
Author(s):  
Klaudia Maris Stella
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Fat Content ◽  
Texture Profile Analysis ◽  
Plate Count ◽  
Total Acid ◽  
Alcohol Content ◽  
Texture Profile ◽  
Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

scholarly journals Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Zhenya Du ◽  
Fusheng Chen ◽  
Kunlun Liu ◽  
Shaojuan Lai ◽  
Lifen Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Profile Analysis ◽  
Positive Trend ◽  
Chinese Steamed Bread ◽  
Texture Profile ◽  
Soy Protein Isolates ◽  
Sds Page ◽  
Sensory Score ◽  
Steamed Bread

Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increasedSbut the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total colorΔEdecreased except for the WF+IVD1 (56.22); its positive and negative trends ofL⁎andb⁎were invariant with the SPI or ESPIs mixture, whereasa⁎showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.

scholarly journals Enhancement of Textural Quality From Daggertooth Pike Conger Fish Surimi with Sodium Tripolyphosphate and Transglutaminase Activator

2019 ◽  
Vol 22 (2) ◽  
pp. 198-208
Author(s):  
Untung Trimo Laksono ◽  
Suprihatin Suprihatin ◽  
Tati Nurhayati ◽  
Muhammad Romli
Keyword(s):  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Profile Analysis ◽  
Solid Surfaces ◽  
Texture Profile ◽  
Fish Meat ◽  
Textural Quality ◽  
Washing Process ◽  
Water Holding

Dagger-tooth pike conger fish (Muraenesox cinerus) is known to have high edible portions and white meat, thus can be used as a surimi raw materials. However, the textural quality of this fish meat is relatively poor after washing process of surimi. This reserch was aimed to analyze the effects of TGase activator and STPP addition to increase the textural quality of surimi malong. The method used is a factorial experiment with the addition of activator TGase 0.2; 0.4 and 0.6 and STPP at concentrations 0; 0.2; 0.5 and 0.8. Parameters observed were texture profile analysis (TPA), water holding capacity (WHC) folding test, bite test, and scanning electron microscopy (SEM). The results showed that the addition of STPP and activator TGase (Ca) has significant effect on increasing the hardness, fracturability, chewiness, gumminess, bite test and the folding test. Furthermore, microscopies structure (SEM) of malong surimi showed smooth and solid surfaces.

scholarly journals New Complex Analytical Protocols for Agro-Foods Complete Quality Investigation

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Iuliana VINTILA
Keyword(s):  
Food System ◽  
Profile Analysis ◽  
Specific Interaction ◽  
Frictional Coefficient ◽  
Correct Selection ◽  
Rheological Parameters ◽  
Total Quality ◽  
Texture Profile ◽  
Dynamic Gastric Model ◽  
Selection Of

The functional properties of novel and tailored (personalized) foods viewed as rheological parameters with relevance for the characterisation of food matrices in certain condition imposed a correct selection of the rheological methods and association with others techniques, such spectroscopy or microscopy, TPA (Texture Profile Analysis) or thermodynamically evolution of food system, in order to obtain a complete image of the total quality and dynamic foods behaviour. The physico- rheo -molecular approach involve a correct selection of the significant markers which give the more relevant experimental results. The present paper research aim to review the actual approach in selecting the investigation protocols for a complete functionalities characterisation in case of novel or tailored foods. The dependency of viscosity from shear rate at 100 s-1 as rheological marker is relevant for the physical sensation give by the fat content in classical or low-calorie foods (mayonnaises, dressings, sauces). The kinetic viscosity,yield stress and mass specific heat flow are rheological markers in dynamic termomechanical tests. The sensory acceptance of food and the limits of acceptability associated with the palatability characteristics (positive correlated with viscosity and frictional coefficient) make a relevant bridge between structure and sensoriality. Dynamic Gastric Model (DGM) which reproduce the human body condition for digestion for characterisation of the food transformation and specific interaction which occur between nutrients in real time are the future approach in food bio-nutrition.

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