The influence of variety and data of planting on the relative cooking quality of potatoes graded according to specific gravity

1953 ◽  
Vol 30 (5) ◽  
pp. 107-118 ◽  
Author(s):  
R. E. Nylund ◽  
A. J. Poivan
Keyword(s):  
Specific Gravity ◽  
Cooking Quality

Cooking quality of the potato as measured by specific gravity

1940 ◽  
Vol 17 (2) ◽  
pp. 38-45 ◽  
Author(s):  
C. F. Clark ◽  
P. M. Lombard ◽  
Elizabeth Fuller Whiteman
Keyword(s):  
Specific Gravity ◽  
Cooking Quality

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

2021 ◽  
Author(s):  
Sara M. Chavarría‐Fernández ◽  
J. De J. Berrios ◽  
James L. Pan ◽  
Priscila L.S. Alves ◽  
Heidi M. Palma‐Rodriguez ◽  
...  
Keyword(s):  
Functional Property ◽  
Cooking Quality

A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

not available

scholarly journals Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

2018 ◽  
Vol 245 (5) ◽  
pp. 1037-1045 ◽  
Author(s):  
Alessio Cimini ◽  
Matteo Cibelli ◽  
Maria Cristina Messia ◽  
Emanuele Marconi ◽  
Mauro Moresi
Keyword(s):  
Cooking Quality

scholarly journals Cooking quality of upland and lowland rice characterized by different methods

2011 ◽  
Vol 31 (2) ◽  
pp. 341-348 ◽  
Author(s):  
Diva Mendonça Garcia ◽  
Priscila Zaczuk Bassinello ◽  
Diego Ramiro Palmirez Ascheri ◽  
José Luis Ramirez Ascheri ◽  
José Benedito Trovo ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Lowland Rice

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

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