Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes

2022 ◽  
pp. 1-13
Author(s):  
Mircea Oroian ◽  
Georgiana Gabriela Codină ◽  
Adriana Dabija
Keyword(s):  
Quality Characteristics ◽  
Particle Sizes ◽  
Powder Addition ◽  
Different Levels

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P &lt; 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs. &nbsp;

scholarly journals Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 628 ◽  
Author(s):  
Gabriele Rocchetti ◽  
Corrado Rizzi ◽  
Gabriella Pasini ◽  
Luigi Lucini ◽  
Gianluca Giuberti ◽  
...  
Keyword(s):  
High Performance ◽  
Moringa Oleifera ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Substitution Level ◽  
Leaf Powder ◽  
Powder Addition ◽  
Fresh Pasta ◽  
Different Levels

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

Quality Characteristics of Chalddukpie Prepared with Different Levels of Defatted Mealworm Powder

2018 ◽  
Vol 34 (5) ◽  
pp. 504-511 ◽  
Author(s):  
You Jeong Jeong ◽  
Myung Ryun Han ◽  
Ae Jung Kim
Keyword(s):  
Quality Characteristics ◽  
Different Levels

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

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