Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from the Tlazala region, Mexico. The sensory profile revealed that the artisanal ones had better parameters in terms of smell, taste, and appearance compared to the others. These results are consistent with consumers’ preferences for tortillas made of maize grain instead of industrial corn flour. The sensory parameters and the physico-chemical and texture profile parameters varied with the maize type and manufacturing process. Our findings showed that the artisanal hand-made ones were more nutritious, followed by those mechanically made using maize grain, and finally by those mechanically made from industrialized corn flour. The results of this study may help processors to better understand the parameters of their products and people’s preferences.

Download Full-text

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food Chemistry ◽

10.1016/j.foodchem.2017.08.096 ◽

2018 ◽

Vol 241 ◽

pp. 242-249 ◽

Cited By ~ 15

Author(s):

Virgilio Giannone ◽

Mariagrazia Giarnetti ◽

Alfio Spina ◽

Aldo Todaro ◽

Biagio Pecorino ◽

...

Keyword(s):

Durum Wheat ◽

Chemical Properties ◽

Sensory Profile ◽

Protected Designation Of Origin ◽

Physico Chemical

Download Full-text

Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market

Meso ◽

10.31727/m.22.3.4 ◽

2020 ◽

Vol 22 (3) ◽

pp. 196-208

Author(s):

Tomaž Polak ◽

Lea Demšar ◽

Katja Babič ◽

Iva Zahija ◽

Mateja Lušnic Polak

Keyword(s):

Sodium Chloride ◽

Profile Analysis ◽

Meat Products ◽

Sensory Properties ◽

Texture Profile Analysis ◽

Sensory Profile ◽

Linear Discriminant ◽

Texture Profile ◽

Physico Chemical ◽

Canned Meat

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

Download Full-text

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

Foods ◽

10.3390/foods9030339 ◽

2020 ◽

Vol 9 (3) ◽

pp. 339 ◽

Cited By ~ 1

Author(s):

Deyanira Araujo ◽

Pilar Ruiz Pérez-Cacho ◽

Salud Serrano ◽

Rafaela Dios-Palomares ◽

Hortensia Galán-Soldevilla

Keyword(s):

Physicochemical Parameters ◽

Chemical Properties ◽

Mean Value ◽

Sensory Profile ◽

Total Acidity ◽

Free Acidity ◽

Chemical Parameters ◽

Colour Intensity ◽

Physico Chemical ◽

The Mean

The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.

Download Full-text

Optimization of meat slices from buffalo veal and chevon

Nutrition & Food Science ◽

10.1108/nfs-12-2019-0360 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Pradeep Kumar Singh ◽

Satyavir Singh Ahlawat ◽

Diwakar Prakash Sharma ◽

Gauri Jairath ◽

Ashok Kumar Pathera ◽

...

Keyword(s):

Particle Size ◽

Profile Analysis ◽

Chemical Properties ◽

Processing Parameters ◽

Fat Content ◽

Content Type ◽

Texture Profile ◽

Physico Chemical ◽

Sensory Features ◽

The Comparative Study

Purpose The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study. Design/methodology/approach The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis. Findings The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal. Originality/value The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

Download Full-text

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

Peanut Science ◽

10.3146/ps13-01.1 ◽

2013 ◽

Vol 40 (2) ◽

pp. 142-148

Author(s):

V. K. Yemmireddy ◽

S. Chintagari ◽

Y. C. Hung

Keyword(s):

Protein Content ◽

Bulk Density ◽

Profile Analysis ◽

Chemical Properties ◽

Moisture Loss ◽

Peanut Flour ◽

Replacement Level ◽

Texture Profile ◽

Physico Chemical ◽

Breakfast Food

ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

Download Full-text

Formulation and Standardization of Dill Based Gherkin Pickles: A Study on Physico-Chemical and Sensory Attributes

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2017.54.4.16558 ◽

2017 ◽

Vol 54 (4) ◽

pp. 387

Author(s):

Madhusmita Sahoo ◽

Jamuna Prakash

Keyword(s):

Chemical Properties ◽

Sensory Attributes ◽

Anethum Graveolens ◽

Traditional Foods ◽

Important Place ◽

Vegetable Products ◽

Physico Chemical ◽

The World ◽

Sensory Parameters ◽

Stabilization Period

Pickles occupy an important place among the processed traditional foods in India. Pickling of vegetables with traditional herbs and spices has good scope for the trade development overseas as India is the second largest vegetable producer in the world. Different variants of gherkin (Curcumis anguria) pickles were developed using the traditional herb dill leaves (Anethum graveolens), dill flavour and spices available locally. The pickles were freshly packed in glass jars through aseptic packing technology by the use of vacuum sealing and pasteurization. The physico-chemical properties and sensory attributes of the freshly packed pickles (soon after pasteurization) in comparison with the pickles post completion of the osmosis process i.e. after 15 days of stabilization period were studied. The study showed that use of Dill alone or along with other spices in either fresh or dehydrated form, enhanced the flavour profile of gherkin pickles. All the variants were very well accepted among the panel in pre- and post-stabilization. Pickles were stabilized well after 15 days of storage. Sodium benzoate used as preservative in two pickle variants enhanced the shelf life without affecting the acceptance criteria/sensory parameters of the vacuum sealed pickles. Though this study focused only on gherkin pickles, dill leaves can be very well explored in other vegetable products that can be processed and stored for longer time.

Download Full-text

The Effect of Corn Flour Addition on the Physico-chemical Properties of Extruded Cassava Starch

Food Engineering Progress ◽

10.13050/foodengprog.2018.22.3.220 ◽

2018 ◽

Vol 22 (3) ◽

pp. 220-227

Author(s):

Laureat Taffoti Tatsabong ◽

Gi-Hyung Ryu

Keyword(s):

Chemical Properties ◽

Cassava Starch ◽

Corn Flour ◽

Physico Chemical

Download Full-text

Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes

Indian Journal of Animal Research ◽

10.18805/ijar.b-3381 ◽

2017 ◽

Author(s):

J. Jairath ◽

D. P. Sharma ◽

R. S. Dabur ◽

P. K. Singh ◽

S. Bishnoi

Keyword(s):

Barbituric Acid ◽

Corn Starch ◽

Emulsion Stability ◽

Chemical Properties ◽

Buffalo Calf ◽

Fat Replacer ◽

Texture Profile ◽

Calorie Content ◽

Physico Chemical ◽

Water Holding

The present study envisaged optimization and evaluation of corn starch (CS) level as a fat replacer in buffalo calf meat. A total of four treatments of sausages viz. Control: 20% fat, T-1: 3% CS, T-2: 6% CS, T-3: 9% CS were tried to select suitable level of fat replacer on the basis of water holding capacity, emulsion stability and sensory evaluation. The sausages with selected level of CS were evaluated for physico-chemical properties, texture profile, thio-barbituric acid reactive substance (TBARS), proximate composition and sensory attributes. The 6% level of CS was found optimum and the cooking yield, pH, moisture content, protein content and sensory scores of selected sausages were significantly (P>0.05) higher in comparison to control, however vice-versa for TBARS and fat content. The study concluded that 6% CS level is optimum to develop the low-fat sausages with improved quality and with 43% lower calorie content.

Download Full-text

Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

Nutrition & Food Science ◽

10.1108/nfs-06-2016-0082 ◽

2017 ◽

Vol 47 (5) ◽

pp. 700-709 ◽

Cited By ~ 1

Author(s):

Yogesh Kumar ◽

Vinay Kumar Tanwar ◽

Anurag Pandey ◽

Prateek Shukla ◽

Vikas Sharma

Keyword(s):

Sensory Evaluation ◽

Profile Analysis ◽

Meat Products ◽

Chemical Properties ◽

Sensory Attributes ◽

Texture Profile Analysis ◽

Control Group ◽

Content Type ◽

Texture Profile ◽

Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

Download Full-text