scholarly journals Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

2020 ◽  
Author(s):  
Daniela Orozco ◽  
Alma Delia Alarcon-Rojo ◽  
Celia Chavez-Mendoza ◽  
Lorena Luna ◽  
Luis Manuel Carrillo-Lopez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Consumer Acceptability ◽  
Fat Replacement ◽  
Oregano Oil

scholarly journals Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

2020 ◽  
Author(s):  
Daniela Orozco ◽  
Alma Delia Alarcon-Rojo ◽  
Celia Chavez-Mendoza ◽  
Lorena Luna ◽  
Luis Manuel Carrillo-Lopez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Consumer Acceptability ◽  
Fat Replacement ◽  
Oregano Oil

Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties

2020 ◽  
Author(s):  
Thamirys Lorranne Santos Lima ◽  
Gilmar Freire da Costa ◽  
Íris Braz da Silva Araújo ◽  
George Rodrigo Beltrão da Cruz ◽  
Neila Lidiany Ribeiro ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Linseed Oil ◽  
Fat Replacement ◽  
Animal Fat ◽  
Sheep Meat

scholarly journals Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability

Heliyon ◽  
2021 ◽  
pp. e07776
Author(s):  
Rajnibhas Sukeaw Samakradhamrongthai ◽  
Taruedee Jannu ◽  
Gerry Renaldi
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
High Energy ◽  
Consumer Acceptability

scholarly journals Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

2019 ◽  
Vol 54 (5) ◽  
pp. 1884-1891 ◽  
Author(s):  
Karuna Kharel ◽  
Witoon Prinyawiwatkul ◽  
Veerachandra K. Yemmireddy ◽  
Charles J. Graham ◽  
Achyut Adhikari
Keyword(s):  
Water Treatment ◽  
Physicochemical Properties ◽  
Hot Water ◽  
Consumer Acceptability ◽  
Hot Water Treatment

scholarly journals Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1470
Author(s):  
Da-Been Lee ◽  
Mi-Ran Kim ◽  
Jeong-Ae Heo ◽  
Yang-Soo Byeon ◽  
Sang-Sook Kim
Keyword(s):  
Physicochemical Properties ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Acceptance Test ◽  
Cooked Rice ◽  
Whole Wheat ◽  
Roll Mill ◽  
Health Related ◽  
Rice Samples ◽  
Consumer Acceptance Test

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various processed wheat were investigated. The hardness of the cooked rice decreased significantly with R_WW and E_WW compared to WW. As a result of a consumer acceptance test, the cooked rice samples containing M_WW and E_WW with high liking scores frequently included ‘chewiness’ as a reason for liking, and the cooked rice with WW and S_WW was mentioned as being ‘too hard’ as a reason for disliking. The cooked rice with R_WW, which had the lowest liking score, was mentioned as having appearance characteristics such as ‘husk’, ‘clumpy appearance’, and ‘messy appearance’ as reasons for disliking. The overall results of this study suggest the inclusion of M_WW or E_WW with cooked rice considering health-related benefits and consumer acceptability.

scholarly journals Consumer Acceptability and Physicochemical Properties of Haitian Peanut Butter-Type Products (Mambas) Compared with U.S. Peanut Butter

2002 ◽  
Vol 29 (2) ◽  
pp. 102-109 ◽  
Author(s):  
M. J. Hinds ◽  
C. M. Jolly ◽  
R. G. Nelson ◽  
Y. Donis ◽  
E. Prophete
Keyword(s):  
Physicochemical Properties ◽  
Block Design ◽  
Peanut Butter ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Randomized Complete Block Design ◽  
L Value ◽  
Random Codes ◽  
Mouth Feel ◽  
The U.S

Abstract Small-scale food processors in Haiti manufacture peanut butter-type products, locally called mambas. Mambas are prepared from ground, roasted peanuts, and may be flavored with sugar or pimiento peppers, but contain no stabilizers. This study compared acceptability by Haitian consumers and some physicochemical properties of mambas and U.S. peanut butter. Three types of mambas—Plain (no sugar or salt added), Sucre (with sugar and salt), and Pimente (with crushed pimiento peppers and salt)—and U.S. Crystal® smooth peanut butter were evaluated by 199 panelists ranging in age from 14 to 77 yr, and from three urban districts in Haiti. A randomized complete block design was used for the study. Samples in souffle cups were labeled with three-digit random codes. Panelists indicated their feelings about intensity levels of color, oily appearance, peanut flavor, sweetness, spiciness, and smooth mouth feel of the samples on five-point Just-About-Right scales. Color of the U.S. peanut butter (U.S., h° = 73.1 ± 0.70, L value = 58.9 ± 0.60) and mamba sucre (MS, h° = 74.0 ± 0.72, L value = 57.6 ± 0.74) was considered Just-Right (JR) by 67 and 57% of panelists, respectively, but the mamba pimente (MP, h° = 78.0 ± 1.27, L value = 60.4 ± 2.21) was too pale (63%). Oily appearance of all products was acceptable to 51-59% of the participants. The peanut flavor of U.S., MS, and MP was JR for 77, 80, and 74% of panelists, respectively, whereas it was too low in the plain mamba (M) for 41% of the panelists. Sixty-six and 67%, respectively, of panelists liked the sweetness of U.S. and MS, but M and MP were not sweet enough for 72 and 68%, respectively, of the panelists. Products U.S., MS, M, and MP contained 9.4 ± 0.29, 11.6 ± 0.30, 4.7 ± 0.08, and 3.7 ± 0.34% sugar, respectively. Fifty-five percent of panelists indicated that the spiciness of MP was JR, whereas 82-92% felt that the other products were not spicy enough. Panelists (63-75%) felt that the products had an acceptable mouth feel, but MS and MP were liked the most (75%). Results indicate that Haitian consumers prefer mambas that have sweet and pimiento flavors to unflavored products.

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

2015 ◽  
Vol 44 ◽  
pp. 1-11 ◽  
Author(s):  
Bartosz Sołowiej ◽  
Paweł Glibowski ◽  
Siemowit Muszyński ◽  
Jerzy Wydrych ◽  
Antoni Gawron ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Processed Cheese ◽  
Protein Polymers ◽  
Fat Replacement ◽  
Cheese Analogues
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