Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.

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Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

MATEC Web of Conferences ◽

10.1051/matecconf/201815601028 ◽

2018 ◽

Vol 156 ◽

pp. 01028

Author(s):

Andri Kumoro ◽

Jefri Hidayat

Keyword(s):

Functional Properties ◽

Sensory Quality ◽

Sodium Metabisulfite ◽

Gelatinization Temperature ◽

Soaking Time ◽

Seed Flour ◽

Durian Seed ◽

Carbohydrate Contents ◽

Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK

Jurnal Teknologi dan Industri Pangan ◽

10.6066/jtip.2020.31.2.138 ◽

2020 ◽

Vol 31 (2) ◽

pp. 138-146

Author(s):

Winiati P. Rahayu ◽

◽

Suliantari Suliantari ◽

Umi Kartika Safitri ◽

Wibisono Adhi ◽

...

Keyword(s):

Lactic Acid ◽

Sensory Quality ◽

Ph Value ◽

Chemical Properties ◽

Lactobacillus Brevis ◽

Fermented Milk ◽

Milk Composition ◽

Fresh Milk ◽

Seed Flour

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.

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Effect of Grill Type on Sensory Quality of Meat Steaks

Polish Journal of Natural Science ◽

10.2478/v10020-007-0046-z ◽

2007 ◽

Vol 22 (3) ◽

pp. 525-533

Author(s):

Katarzyna Tkacz ◽

Agnieszka Troszyńska ◽

Grzegorz Lamparski

Keyword(s):

Sensory Quality

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽

10.1016/j.meatsci.2013.01.003 ◽

2013 ◽

Vol 94 (1) ◽

pp. 105-114 ◽

Cited By ~ 7

Author(s):

I. Etaio ◽

P.F. Gil ◽

M. Ojeda ◽

M. Albisu ◽

J. Salmerón ◽

...

Keyword(s):

Sensory Quality ◽

Methodological Approach

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Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15310 ◽

2021 ◽

Author(s):

Safinaj Huq ◽

Pabitra Chandra Das ◽

Md. Ahmadul Islam ◽

Md. Fahad Jubayer ◽

Thottiam Vasudevan Ranganathan ◽

...

Keyword(s):

Dietary Fiber ◽

Sensory Quality

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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽

10.3390/foods10071610 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1610

Author(s):

Wiesław Przybylski ◽

Danuta Jaworska ◽

Katarzyna Kajak-Siemaszko ◽

Piotr Sałek ◽

Kacper Pakuła

Keyword(s):

Heat Treatment ◽

Sensory Quality ◽

Treatment Method ◽

Poultry Meat ◽

Chicken Breast ◽

Breast Meat ◽

Sous Vide ◽

The Impact ◽

Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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