scholarly journals Value Added Products from Yam (Dioscorea spp.)

2020 ◽  
Vol 8 (1) ◽  
pp. 207-212
Author(s):  
S M Prasad ◽  
V Vijayashree ◽  
P Janaki Raman ◽  
Cissie Theeblyn David ◽  
P Mageswari
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Value Added ◽  
Consumer Acceptability ◽  
Pre Treatment ◽  
Value Added Products ◽  
Manganese Copper

Yams are believed to be originated in Asia and Africa. They are packed with a bunch of nutrients like Vitamin C, Potassium, Manganese, Copper, and Phytochemicals. The present study was aimed to provide good nutritional products using tuber vegetable Yam. Attempts were made to prepare yam payasam (YPP) and yam vadai (YVP) and subjected to different pre-treatment, and value added products were standardized. 5 point hedonic scales were used for sensory evaluation. From the result, the present study shows the product YPP shows good quality, sensory, and consumer acceptability.

scholarly journals Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef

2019 ◽  
Vol 50 (2) ◽  
pp. 71-79
Author(s):  
P. Kolbábek ◽  
P. Maxová ◽  
L. Kouřimská ◽  
D. Lukešová ◽  
R. Kotrba
Keyword(s):  
Pilot Study ◽  
Exotic Species ◽  
Sensory Evaluation ◽  
Small Animal ◽  
Value Added ◽  
Chicken Liver ◽  
Processed Meat ◽  
Beef Liver ◽  
Fresh Material ◽  
Value Added Products

Abstract Small animal producers in Europe can financially benefit if they sell not only carcasses or dissected cuts, but also processed meat and edible offal in value added products such as traditional and popular pâté. In particular, when introducing a new exotic species like eland (Taurotragus oryx) to the market, the sale of low valued cuts with higher collagen content is problematic. Therefore, we aimed to evaluate the sensory traits of several pâtés made from liver and less valuable fresh or frozen meat cuts (neck, brisket and plate) of eland and cattle. Four batches of pâté made from fresh and frozen material (45 and 90 days) were tested by 35 panellists using sensory profiling method with 14 descriptors. Two pâté batches consisted of chicken liver and beef or eland meat. Another two were made from eland or beef liver together with eland meat. Pâté made from fresh material, including chicken or eland or beef liver, together with eland meat or beef showed the main differences in textural characteristics such as friability, overall texture being better scored for pâté which includes chicken liver. Chicken liver also resulted in a higher intensity of colour. Freezing of material (meat and liver) before processing into pâté resulted in worse scoring of the final product. Chicken liver batches scored better in sensory traits of overall appearance, pleasantness of taste, colour and intensity of colour, colour hue and textural friability, overall texture and of pleasantness of consistency. Pâté made from chicken liver from frozen material also had lower off-flavour. This pilot study showed that pâté from fresh eland meat and chicken liver scored the best in most of the sensory traits. Freezing and storing meat and liver before processing resulted in worse scores, especially in olfactory, visual and textural traits. The use of chicken liver instead of eland or beef liver to process pâté improves sensory traits.

scholarly journals Nutrient Composition and Physical Properties of Two Orange Seed Varieties

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Joseph Adubofuor ◽  
Yaw Gyau Akyereko ◽  
Vida Batsa ◽  
Osborn-Jnr Doetser Apeku ◽  
Isaac Amoah ◽  
...  
Keyword(s):  
Vitamin C ◽  
Value Added ◽  
Angle Of Repose ◽  
Frictional Properties ◽  
Mineral Profile ◽  
Length Width ◽  
Seed Flours ◽  
And Storage ◽  
Blood Orange ◽  
Value Added Products

Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher ( p < 0.05 ) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.

scholarly journals DEVELOPMENT OF VALUE ADDED PRODUCTS FROM SHODDY YARN

2016 ◽  
Vol 4 (8) ◽  
pp. 11-17
Author(s):  
Mohini Gupta
Keyword(s):  
Product Development ◽  
Value Added ◽  
Consumer Acceptability ◽  
Value Added Products

This study was undertaken for development of value added products from shoddy yarn (Recycled yarn).  For the study, shoddy yarns were collected from Ludhiana and Amritsar districts of Punjab for preparing the fabric. Two count of shoddy yarn i.e. 10Nm and 12Nm were selected for the product development.  Twenty four prototype samples were designed, from which six most preferred design was obtained for development of value added product from developed fabric then consumer acceptability were assessed and found that majority of the respondents preferred the developed products.

scholarly journals Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1139D-1140
Author(s):  
Dru N. Montri ◽  
Kathleen M. Kelley ◽  
Elsa S. Sánchez
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Value Added ◽  
Consumer Acceptance ◽  
State University ◽  
Product Characteristics ◽  
Pennsylvania State University ◽  
Food Items ◽  
Strong Interest ◽  
Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

2021 ◽  
Vol 7 (4) ◽  
pp. 57-65
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sensory Evaluation ◽  
Consumer Preferences ◽  
Value Added ◽  
Orange Peel ◽  
Nutritional Composition ◽  
Carotenoid Content ◽  
Nutritional Requirement ◽  
Total Carotenoid ◽  
Total Carotenoid Content

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

Utilization of Lamp Shell (Lingula unguis) into Value Added Products

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
Daisy G. Cari-An ◽  
Rosebella L. Malo
Keyword(s):  
Experimental Study ◽  
Sensory Evaluation ◽  
Coastal Zone ◽  
Value Added ◽  
Quality Attributes ◽  
Raw Material ◽  
Hedonic Scale ◽  
Value Added Products

An experimental study was conducted on the utilization of lamp shell locally known as ugpan to determine the value added products from it. The species of ugpan used was Lingula unguis and was collected in the coastal zone of Nabuswang, Canmoros, Binalbagan, Negros Occidental. Ugpan was tested as raw material into value added products. The meat was utilized into ugpan nuggets and the pedicle was used into crispy ugpan. The liking of ugpan nuggets and crispy ugpan were determined using sensory evaluation. The acceptability of the quality attributes of the value added product was determined using the 9-point hedonic scale. The liking of crispy ugpan showed 80 and 90 for the ugpan nuggets. The acceptability of crispy ugpan had a mean of 8.33 which meant like very much or very much acceptable, while the ugpan nuggets had a mean of 8.0 which meant like very much. The overall quality had a mean score of higher than 8 which means that the ugpan can be utilized into value added products. Improving the quality of ugpan nuggets can increase the hedonic score for the acceptance of the product. The result of this study will served as the extension project of the institution.   Keywords - Technology, crispy ugpan, Lingula unguis, quality, ugpan nuggets, Negros Occidental, Philippines

Sign in / Sign up

Export Citation Format

Share Document