Effect of drying temperatures on the proximate composition and sensory attributes of chicken egg

Abstract The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

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Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i730253 ◽

2020 ◽

pp. 78-85

Author(s):

N. J. T. Emelike ◽

A. E. Ujong ◽

S. C. Achinewhu

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Nutritional Quality ◽

Crude Protein ◽

Control Sample ◽

Sensory Attributes ◽

Sensory Properties ◽

Crude Fiber ◽

Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

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Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts

Sustainable Food Production ◽

10.18052/www.scipress.com/sfp.2.29 ◽

2018 ◽

Vol 2 ◽

pp. 29-36

Author(s):

Innocent N. Okwunodulu ◽

S.C. Ukeje

Keyword(s):

Moisture Content ◽

Ambient Temperature ◽

Proximate Composition ◽

Sensory Attributes ◽

Sensory Properties ◽

Protein Fiber ◽

Before And After ◽

Cola Nitida ◽

Cola Acuminata ◽

General Acceptability

Influence of sprouting on proximate and sensory properties ofgworo(oji-housa) (Colanitida) andojigbo(Colaacuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32°C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sproutedojigbokola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sproutedgworowith respective 50.18%, 1.90% and1.40% for moisture, ash and fat. Also, un-sproutedojigbohad higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from un-sproutedgworofor moisture, ash and fat. Un-sproutedgworohad higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sproutedojigbokola nut for protein, fiber and carbohydrate. Similarly, sproutedgworohad higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sproutedojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in bothgworoandojigbo.Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in un-sproutedgworoand sproutedojigbo.Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sproutedgworoand sproutedojigbokola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sproutedgworoto sproutedojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sproutedgworoand sproutedojigbowhile acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sproutedojigbokola nuts respectively.

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Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Heliyon ◽

10.1016/j.heliyon.2021.e06052 ◽

2021 ◽

Vol 7 (1) ◽

pp. e06052

Author(s):

Islamiyat Folashade Bolarinwa ◽

Oyewole Oluwaseun Oyesiji

Keyword(s):

Proximate Composition ◽

Textural Properties ◽

Sensory Attributes ◽

Gluten Free

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Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties

Molecules ◽

10.3390/molecules23102512 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2512 ◽

Cited By ~ 2

Author(s):

Da-Som Kim ◽

Hoe Kim ◽

Jookyeong Lee ◽

Jeong Pan ◽

Young Kim ◽

...

Keyword(s):

Proximate Composition ◽

Electronic Tongue ◽

Allyl Isothiocyanate ◽

Sensory Attributes ◽

Gas Chromatography Mass Spectrometry ◽

Total Phenolic ◽

Composition Analysis ◽

Leaf Petiole ◽

Phenolic Contents ◽

Chemical Measurements

In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition analysis showed the presence of high amounts of carbohydrates in the rhizome and amino acid composition analysis confirmed high proportions of glutamic acid and aspartic acid in all three parts. While proximate composition showed low lipid content in wasabi, ω-3 fatty acids accounted for a high proportion (>44%) of the total lipids. Wasabi leaves had high vitamin C and total phenolic contents, and thus demonstrated antioxidant capacity. Allyl isothiocyanate, which gives wasabi its characteristic pungent taste, was identified by gas chromatography/mass spectrometry and an electronic nose. On an electronic tongue, wasabi leaves showed compounds associated with sourness and saltiness while the petiole had high content of compounds associated with sweetness and bitterness. This study provides basic data for the utilization of wasabi parts as food materials based on their nutritional, functional, and chemical measure of sensory attributes.

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Proximate Composition, Sensory Properties and Microbial Quality of Chin-chin Developed from Wheat and African Walnut Flour Blends for Household Food Security

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i830260 ◽

2020 ◽

pp. 45-53

Author(s):

N. J. Deedam ◽

M. A. China ◽

H. I. Wachukwu

Keyword(s):

Food Security ◽

Wheat Flour ◽

Proximate Composition ◽

Sensory Attributes ◽

Sensory Properties ◽

Household Food Security ◽

Microbial Quality ◽

Household Food ◽

Flour Blends

Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results: composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

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