scholarly journals Comparison of proximate composition and sensory attributes ofClariidcatfish species ofClarias gariepinus,Heterobranchus bidorsalis, and their hybrids

2016 ◽  
Vol 5 (2) ◽  
pp. 285-291 ◽  
Author(s):  
Wasiu A. Olaniyi ◽  
Olukayode A. Makinde ◽  
Ofelia G. Omitogun
Keyword(s):  
Proximate Composition ◽  
Sensory Attributes

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

2016 ◽  
Vol 14 (2) ◽  
pp. 47 ◽  
Author(s):  
F.F. Olayemi ◽  
A.R. Ade ◽  
G.I. Abel ◽  
C.O. Adetunji ◽  
O.C. Ogunjirin ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Sensory Attributes ◽  
Chicken Egg

scholarly journals Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
K M Villatoro ◽  
F Yang ◽  
T Duarte ◽  
C R Phillips ◽  
D R Woerner ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Sensory Attributes ◽  
Controlled Environment ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Consumer Panel ◽  
Sheep Meat ◽  
Australian Sheep ◽  
Shed Light ◽  
Acceptance Rating

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.

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

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.

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

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.

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

Heliyon ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. e06052
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Oyewole Oluwaseun Oyesiji
Keyword(s):  
Proximate Composition ◽  
Textural Properties ◽  
Sensory Attributes ◽  
Gluten Free

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

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2512 ◽  
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.

scholarly journals Research Note: Vege-Fish Noodle: Its Quality and Acceptability

2016 ◽  
pp. 213-220
Author(s):  
Roberta Lauzon ◽  
Obdulia Camooying ◽  
Naomi Petronio
Keyword(s):  
Proximate Composition ◽  
Calcium Content ◽  
Fish Bone ◽  
Expansion Ratio ◽  
Sensory Attributes ◽  
Consumer Evaluation ◽  
Bone Powder ◽  
Cost Of Production ◽  
Hedonic Scale ◽  
The Cost

Three levels (1, 5 and 10%) of fish bone powder and (25, 37.5 and 50%) squash paste were used in the production of vege-fish noodle. Expansion ratio, bulk density, oil absorption, and percent yield were determined. Sensory attributes were evaluated employing Quality Scoring in combination with the 9-Point Hedonic scale. Proximate composition of the most acceptable formulation was analyzed. Consumer evaluation of there commended formulation was assessed and the cost of production was determined. Levels of fish-bone powder and squash paste have no significant effect on the physical qualities of noodles except percent yield. Sensory attributes of vege-fish noodles were significantly influenced by the incorporation of fish bone powder and squash paste except taste of the product. General acceptability is significantly higher in treatment with highest level of both fish bone powder and squash paste. The proximate composition of vege-fish noodle is higher than its commercial counterpart except ash. The calcium content of the product is 1,918.08 mg/kg. The vege-fish noodle is acceptable among 70.80% of the consumers. The cost of production is lower with the break-even price of P28.70/350 grams.

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