Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters

2012 ◽  
Vol 578 ◽  
pp. 137-141
Author(s):  
Li Li ◽  
Xu Yan Zong ◽  
Zhen Nai Yang ◽  
Li Zhang
Keyword(s):  
Significant Influence ◽  
Soy Protein ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Soy Milk ◽  
Chinese Consumers

In this paper, the application of biomaterials soy protein and experiment starters effected the composition, proteolysis, and sensory properties of Cheddar-type cheese. The result showed the addition of soy protein increased the content of protein, decreased the content of fat, Experiment starters reached the similar proteolysis capability to commercial starters, and had significant influence on sensory characteristics of the adding soy milk cheese. Adding soy milk cheese used experiment starters had been successfully produced, and got the highest protein hydrolyze and sensory scores to Chinese consumers.

scholarly journals Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 514 ◽  
Author(s):  
Paola Conte ◽  
Costantino Fadda ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
Antonio Piga
Keyword(s):  
Relevant Literature ◽  
Food Product ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Table Olives ◽  
Nutritional Profile ◽  
Storage Effects ◽  
Processing And Storage

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

LWT ◽  
2012 ◽  
Vol 45 (2) ◽  
pp. 142-147 ◽  
Author(s):  
Ana N. Rinaldoni ◽  
Mercedes E. Campderrós ◽  
Antonio Pérez Padilla
Keyword(s):  
Sensory Properties ◽  
Soy Milk ◽  
Physico Chemical

scholarly journals Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 575-580 ◽  
Author(s):  
L.M. Guardeño ◽  
J.L. Vázquez-Gutiérrez ◽  
I. Hernando ◽  
A. Quiles
Keyword(s):  
Soy Protein ◽  
Sunflower Oil ◽  
Binding Capacity ◽  
High Water ◽  
Sensory Properties ◽  
Rice Starch ◽  
Starch Degradation ◽  
Low Fat ◽  
Water Binding ◽  
Colour Parameters

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

scholarly journals ANÁLISE DE CÁLCIO EM DIFERENTES TIPOS DE BEBIDAS

2002 ◽  
Vol 3 (2) ◽  
Author(s):  
L. BATTESTIN ◽  
R. M. B. TACLA ◽  
E. B. TIBONI ◽  
R. J. S. FREITAS ◽  
S. C STERTZ
Keyword(s):  
Soy Protein ◽  
Calcium Content ◽  
Black Tea ◽  
Hot Water ◽  
Soy Milk ◽  
Freeze Dried ◽  
High Calcium ◽  
Two Samples ◽  
Powder Milk ◽  
Isolated Soy Protein

Foram analisadas infusos de duas amostras de chá preto, uma amostra de orange pekoe tipo Assam, duas amostras de chá mate tostado, quatro amostras de erva-mate e uma amostra de café liofilizado, dissoluções à quente de uma amostra de leite em pó desnatado, uma amostra de leite em pó integral e uma amostra de alimento com proteína isolada de soja instantâneo. Estas amostras foram adquiridas em supermercados da Região Metropolitana de Curitiba; com a finalidade de verificar e comparar os teores de cálcio desses diferentes tipos de bebidas. Nas determinações foi utilizada metodologia oficial e todas as análises em triplicata. Os teores de cálcio obtidos foram analisados estatisticamente: as amostras de chá preto apresentaram o menor teor de cálcio que variou de 16,94 mg/100 mL até 24,84 mg/100 mL. As amostras de chámate tostado mostraram valores mais elevados, sendo que uma delas acusou 78,39 mg/100 mL, equivalendo aomesmo teor de cálcio de umleite empó. Quanto às amostras de erva-mate, amaioria comparase à quantidade de cálcio dos leites empó e do alimento comproteína isolada de soja instantâneo, onde uma destacou-se significativamente das demais com valor de 171,55 mg/100 mL, seguida apenas da amostra de café liofilizado que apresentou 141,68 mg/100 mL. CALCIUM ANALYSIS IN DIFFERENT DRINKS Abstract Two samples of black tea, a sample of orange pekoe variety Assam, two samples of toasted tea, four varieties of erva-mate, a freeze dried coffee sample were prepared by hot infusion, samples of skimmed powder milk and powder wholemilk and one instant isolated soy protein sample were prepared in hot water. These samples were purchased in markets in Curitiba to identify and analyze calcium content in comparison with Official methodologies were used and for all determinations three analyses were done. Black tea samples resulted minor calcium content (16.94 to 24.84 mg/ 100 mL). Toasted tea resulted major calcium amount with 78.39 mg/100 mL, similar to calcium amount of powder and soy milk. Erva-mate samples are comparable to calcium content in powder milk. Freeze dried coffee presented high calcium amount (141.68 mg/100 mL).

scholarly journals Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

2017 ◽  
Vol 37 (suppl 1) ◽  
pp. 10-16 ◽  
Author(s):  
Gisandro Reis de CARVALHO ◽  
Talita Maira Goss MILANI ◽  
Natália Righetti Rocha TRINCA ◽  
Letícia Yuri NAGAI ◽  
Andrea Carla da Silva BARRETTO
Keyword(s):  
Soy Protein ◽  
Sensory Properties ◽  
Beef Burger
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