scholarly journals Quality characteristics of chia seed-added dry sausage for replacement of phosphate

Food and Life ◽  
2021 ◽  
Vol 2021 (3) ◽  
pp. 99-105
Author(s):  
Dong-Min Shin ◽  
Yea Ji Kim ◽  
Dong Hyun Kim ◽  
Hyun Su Jung ◽  
Seo Gu Han ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Chia Seed ◽  
Dry Sausage

scholarly journals Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

2021 ◽  
Vol 11 (11) ◽  
pp. 5238
Author(s):  
Gabriela Zięć ◽  
Halina Gambuś ◽  
Marcin Lukasiewicz ◽  
Florian Gambuś
Keyword(s):  
Dietary Fibre ◽  
Raw Materials ◽  
Quality Characteristics ◽  
Raw Material ◽  
Wheat Bread ◽  
Chemical Components ◽  
Organoleptic Evaluation ◽  
Important Chemical ◽  
Chia Seed ◽  
Wheat Products

The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

scholarly journals Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

2020 ◽  
Author(s):  
Ayşe Neslihan DUNDAR ◽  
Emine AYDIN ◽  
Elif YILDIZ ◽  
Ozen PARLAK
Keyword(s):  
Chemical Properties ◽  
Quality Characteristics ◽  
Low Fat ◽  
Chia Seed

Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage

2021 ◽  
Vol 50 (3) ◽  
pp. 349-357
Author(s):  
G. Gökşen ◽  
Ç. Bakachan ◽  
H.I. Ekiz
Keyword(s):  
Economic Cost ◽  
Quality Characteristics ◽  
Rebaudioside A ◽  
High Fat ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Chia Seed ◽  
Significant Difference ◽  
Chia Mucilage ◽  
Seed Mucilage

AbstractCake is a popular bakery product consumed by almost everyone due to its low economic cost and shelflife, however, it is recognised unhealthy because of high fat and sugar contents. The aim of this study was to evaluate physicochemical and sensory properties of muffins baked using 100% of sugar and fat replacement as stevia sweetener (rebaudioside A and erythritol) and chia seed mucilage, respectively. The combination of sweetener with chia gel (SCC) had the highest moisture content, while the replacement of fat in muffin (CC) revealed similarity to the control in lightness and redness values. There was also no significant difference in terms of firmness when only the sweetener was replaced (SC). While the control muffin obtained the highest overall acceptability score, the lowest score was observed in CC. Thus, muffins with reduced fat and sugar contents can benefit the consumer in terms of health, but further optimisation of formulations for both replacers is needed for better sensory acceptance.

Quality Features of Metal Matrix Composite Castings

2013 ◽  
Vol 58 (3) ◽  
pp. 659-662 ◽  
Author(s):  
K. Gawdzińska
Keyword(s):  
Metal Matrix Composite ◽  
Matrix Composite ◽  
Metal Matrix ◽  
Matrix Material ◽  
Quality Characteristics ◽  
Material Quality ◽  
Reinforcement Material ◽  
Composite Casting ◽  
Quality Features

Abstract In this paper it is stated, that a set of quality features of metal matrix composite castings differs from the same set for castings of classic materials, although some features are common for both of these material groups. These features (pertaining to a set of quality characteristics of composite castings) have been named as specific, they have not been determined yet and a description of material quality should be performed (according to the qualitology) on a principle of description of quality characteristics of this product. Therefore, this set of features has been determined. It was proposed to add the following characteristics to the set of specific features of composite castings quality: matrix material, reinforcement material, binding between components and porosity of the composite casting. In this set a sub-set of quality characteristics of composite castings was also determined.

Water Quality Characteristics for Agricultural Reservoirs in Yeongsan River Basin

2020 ◽  
Vol 21 (1) ◽  
pp. 15-23
Author(s):  
Sang-Guen Oh ◽  
Jae-Young Lee ◽  
Jae-Woon Jung ◽  
Ju-Tae Song ◽  
Sang-Yun You ◽  
...  
Keyword(s):  
Water Quality ◽  
River Basin ◽  
Quality Characteristics
Sign in / Sign up

Export Citation Format

Share Document