scholarly journals Starch percent and type (potato or wheat) affects fat reduced meat batters’ instrumental texture

Nacameh ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 1-10
Author(s):  
Octavio Toledo ◽  
Keyword(s):  
Meat Batters ◽  
Instrumental Texture

Correlation analysis of sensory with instrumental texture measurement of salted fish

2013 ◽  
Vol 37 (2) ◽  
pp. 303
Author(s):  
Ting ZHANG ◽  
Yanyan WU ◽  
Laihao LI ◽  
Yanan WANG ◽  
Zhongyang REN
Keyword(s):  
Correlation Analysis ◽  
Texture Measurement ◽  
Salted Fish ◽  
Instrumental Texture

scholarly journals Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation

2006 ◽  
Vol 9 (3) ◽  
pp. 365-375 ◽  
Author(s):  
Amani S. Al-Rawahi ◽  
Stefan Kasapis ◽  
Sultan Al-Maamari ◽  
Abdullah M. Al-Saadi
Keyword(s):  
Sensory Evaluation ◽  
Instrumental Texture

scholarly journals The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 254
Author(s):  
Aislinn M. Richardson ◽  
Andrey A. Tyuftin ◽  
Kieran N. Kilcawley ◽  
Eimear Gallagher ◽  
Maurice G. O’Sullivan ◽  
...  
Keyword(s):  
Physicochemical Analysis ◽  
Acceptance Testing ◽  
Rebaudioside A ◽  
Simultaneous Reduction ◽  
Sponge Cake ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Intensity Parameters ◽  
Sensory Parameters ◽  
Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

scholarly journals Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

2021 ◽  
Vol 24 (1) ◽  
pp. 859-870
Author(s):  
Jeng-Leun Mau ◽  
Jim Tseng ◽  
Cheng-Rong Wu ◽  
Chien-Hung Chen ◽  
Sheng-Dun Lin
Keyword(s):  
Sensory Preference ◽  
Instrumental Texture

SENSORY AND INSTRUMENTAL TEXTURE MEASURES ON KETCHUP MADE WITH DIFFERENT THICKENERS

2003 ◽  
Vol 34 (3) ◽  
pp. 317-330 ◽  
Author(s):  
P. VARELA ◽  
A. GÁMBARO ◽  
A.M. GIMÉNEZ ◽  
I. DURÁN ◽  
P. LEMA
Keyword(s):  
Instrumental Texture

High pressure processing of meat batters with added walnuts

2005 ◽  
Vol 40 (1) ◽  
pp. 47-54 ◽  
Author(s):  
Josune Ayo ◽  
Jose Carballo ◽  
Maria Teresa Solas ◽  
Francisco Jimenez-Colmenero
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Meat Batters

Effect of gellan gum on functional properties of low‐fat chicken meat batters

2018 ◽  
Vol 50 (2) ◽  
pp. 131-138 ◽  
Author(s):  
Ke Li ◽  
Jiu‐Ya Liu ◽  
Lei Fu ◽  
Wen‐Jie Li ◽  
Ying‐Ying Zhao ◽  
...  
Keyword(s):  
Functional Properties ◽  
Chicken Meat ◽  
Gellan Gum ◽  
Low Fat ◽  
Meat Batters

scholarly journals Scientific and Technological Aspects of Fish Product Development. Part I: Handshaking Instrumental Texture with Consumer Preference in Burgers

2004 ◽  
Vol 7 (3) ◽  
pp. 449-462 ◽  
Author(s):  
Stefan Kasapis ◽  
Hamed S. Al-Oufi ◽  
Sultan Al-Maamari ◽  
Ismail M. Al-Bulushi ◽  
Stephen Goddard
Keyword(s):  
Product Development ◽  
Consumer Preference ◽  
Fish Product ◽  
Instrumental Texture

SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE

2005 ◽  
Vol 20 (5) ◽  
pp. 410-420 ◽  
Author(s):  
M. PRAKASH ◽  
R. RAVI ◽  
H.S. SATHISH ◽  
J.C. SHYAMALA ◽  
M.A. SHWETHA ◽  
...  
Keyword(s):  
Texture Measurement ◽  
Thermally Processed ◽  
Instrumental Texture

scholarly journals Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

2021 ◽  
Vol 10 (16) ◽  
pp. e303101623992
Author(s):  
Juliana Dara Rabêlo Silva ◽  
Guilherme Caldeira Rosa ◽  
Nathália de Andrade Neves ◽  
Maria Gabriela Vernaza Leoro ◽  
Marcio Schmiele
Keyword(s):  
Dietary Fiber ◽  
Structural Characteristics ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Gluten Free ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bean Flour ◽  
Lower Volume ◽  
Instrumental Texture

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

Sign in / Sign up

Export Citation Format

Share Document