Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken

2012 ◽  
Vol 554-556 ◽  
pp. 1252-1257
Author(s):  
Cai Feng Yu ◽  
Qian Liu ◽  
Bao Hua Kong ◽  
Hong Wei Zhang ◽  
He Hong Yang ◽  
...  
Keyword(s):  
Water Molecule ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Oil Content ◽  
Quality Characteristics ◽  
Physical Characteristics ◽  
Chicken Breast ◽  
Overall Acceptability ◽  
Reheating Process

Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cornstarch and waxy cornstarch batters exhibited crispy crust texture. Moreover, the lowest water molecule migration during microwave-reheating was found in samples with modified cornstarch-added dipping solution, which was consistent with the highest sensory overall acceptability scores (P < 0.05). It revealed that compared with ordinary cornstarch and waxy cornstarch, modified cornstarch had the best effect on the quality characteristics of microwave-reheating popcorn chicken.

scholarly journals EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT

2021 ◽  
Vol 28 (2) ◽  
pp. 199-206
Author(s):  
G. S. OJEWOLA ◽  
G. I ONWUKA
Keyword(s):  
Sensory Evaluation ◽  
Positive Response ◽  
Quality Characteristics ◽  
The Other ◽  
Organoleptic Properties ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Hedonic Scale ◽  
Meat Samples

This research was undertaken to evaluate the potential of different meat sources in producing acceptable suya when compared with the traditional beef suya in Nigeria. Five meat types viz: pork, beef, chicken, rabbit and chevon were used for this experiment. The sensory evaluation was conducted on the suya samples by a 20-man panel of judges using a 9-point hedonic scale to assess the colour, flavour, texture and overall acceptability of the samples. The results showed that beef, goat and chicken suya significantly maintained a better acceptance (P<0.01) than the pork suya. There was a significantly (P<0.01) positive response to the flavour of chicken and beef suya than the rest of the other samples. Texture wise, beef and goat suya were significantly (P<0.01) more acceptable than the rest. In overall acceptability, the beef and chicken suya showed no significant difference (P<0.01) from each other and were both rated the best among the samples. It is apparent from the overall results that both goat and chicken could successfully substitute for beef in the production of acceptable suya. The quality characteristics generally showed that both meat samples were comparable to the beef sample.

scholarly journals Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits

2019 ◽  
Vol 7 (4.14) ◽  
pp. 253
Author(s):  
Syarifah Khadijah Syed Abu Bakar ◽  
Noorlaila Ahmad ◽  
Fadhilah Jailani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Banana Peel ◽  
Total Dietary Fiber ◽  
Overall Acceptability

Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production. 

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

scholarly journals Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk

2021 ◽  
Vol 6 (2) ◽  
pp. 131-135
Author(s):  
Rana Dally ◽  
Ali Alkatib ◽  
Hassan S. Hajj Hussein ◽  
Sami Tlais
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Customer Service ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Overall Acceptability ◽  
Chicken Breast Meat

Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

scholarly journals Effect of orifice size on quality characteristics of burger made from spent laying duck meat

2021 ◽  
Vol 888 (1) ◽  
pp. 012046
Author(s):  
N F Md Fauzi ◽  
N Huda ◽  
F Adzitey
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Large Orifice ◽  
Orifice Size

Abstract An experiment was carried out to investigate the influence of orifice size (4.5, 6, 8 and 10 mm) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. Large orifice size resulted in lower fat and protein content compared to small orifice size. Hardness value also decreased significantly (p < 0.05). However, there was no significant difference (p > 0.05) in the diameter of shrinkage, cooking loss and colour of the burger. However, the hardness value decreased significantly with an increase in orifice size. The sensory evaluation showed no significant difference (p > 0.05) within the samples, but the overall acceptability score for burger prepared using 10 mm grind size was higher compared to those prepared at 4.5, 6 and 8 mm orifice sizes. Hence the 10 mm grind size was adopted as the optimum orifice size for spent laying Khaki Campbell duck burger.

scholarly journals Effect of texturized soy protein on quality characteristics of beef samosas

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mary Omwamba ◽  
Symon M. Mahungu ◽  
Abdul K. Faraj
Keyword(s):  
Moisture Content ◽  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Soy Protein ◽  
Storage Time ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Willingness To Purchase

Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

2017 ◽  
Author(s):  
A. Al-Owaimer ◽  
G. Suliman ◽  
E. Hussein
Keyword(s):  
Saudi Arabia ◽  
Sensory Evaluation ◽  
Meat Quality ◽  
Quality Characteristics ◽  
The Other ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Overall Acceptability ◽  
Fragmentation Index ◽  
Water Holding

This study was carried out to evalaute meat qaulity characteristics of imported chilled lambs in Saudi Arabia. Eighteen Longissimus dorsi (LD) muscle samples of three imported breeds (Sawakni, Pakistani and Australi) were used. Moisture and ether extract contents were significantly (P less than 0.05) different between the breeds. The breeds also showed significant (P less than 0.05) differences in yellowness (b*), water-holding capacity (WHC) and cooking loss percentage (CL). The best overall acceptability was showed by Australi breed followed by Pakistani. The superior WHC ratio was attained by Pakistani breed, while Austali breed showed the best CL%. The highest myofibril fragmentation index (MFI) value was scored by Pakistani breed followed by Australi. It is concluded that Australi breed was the best between the tested breeds followed by Pakistani and lastly Sawakni based on its superiority over the other two breeds in all sensory evaluation components.

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

scholarly journals Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
James Owusu-Kwarteng ◽  
Francis K. K. Kori ◽  
Fortune Akabanda
Keyword(s):  
Natural Convection ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Plain Water ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Sun Drying ◽  
Overall Acceptability ◽  
Solar Dryer

The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted. Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability. Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours. Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper. However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper. Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments. Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.

scholarly journals Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

2012 ◽  
Vol 32 (3) ◽  
pp. 268-273 ◽  
Author(s):  
Si-Young Kim ◽  
Ji-Hun Choi ◽  
Yun-Sang Choi ◽  
Hack-Youn Kim ◽  
Kwang-Il Ahn ◽  
...  
Keyword(s):  
Low Temperature ◽  
Quality Characteristics ◽  
Chicken Breast
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