Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 ◽  
Vol 8 (2) ◽  
pp. 860-871 ◽  
Author(s):  
Carlo G. Rizzello ◽  
Michela Verni ◽  
Hanna Koivula ◽  
Marco Montemurro ◽  
Laila Seppa ◽  
...  
Keyword(s):  
Faba Bean ◽  
Protein Fraction ◽  
Food Industry ◽  
Sensory Quality ◽  
Bean Flour

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction.

scholarly journals Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread

2021 ◽  
Vol 28 (1) ◽  
pp. 635-642
Author(s):  
Asmaa Benayad ◽  
Mona Taghouti ◽  
Aouatif Benali ◽  
Youssef Aboussaleh ◽  
Nadia Benbrahim
Keyword(s):  
Durum Wheat ◽  
Faba Bean ◽  
Sensory Quality ◽  
Technological Assessment ◽  
Composite Bread

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Use of propolis in foods and its protective properties

2022 ◽  
Vol 8 (1) ◽  
pp. 68-77
Author(s):  
Damla Gümüş ◽  
Mevlüde Kızıl
Keyword(s):  
Food Industry ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Biological Activities ◽  
Protective Effects ◽  
Aromatic Acids ◽  
Protective Properties ◽  
Natural Mixture ◽  
Plant Sources

Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external fac-tors. Biological activities and chemical composition of propolis may vary accor-ding to the plant sources, location and time, and it contains phenolic compo-unds, aromatic acids, essen-tial oils, minerals and vita-mins. Propolis has been used in traditional medicine for various therapeutic pur-poses, and it has a potential as a natural preservative in foods. Propolis may have various protective effects such as reducing microbial growth and oxidation, pre-venting fungus, rotting and weight loss, maintaining product stability and exten-ding shelf life in meat, po-ultry, fish, dairy, vegetables, fruits and fruit juices during storage. However, propolis's unique odor and taste may alter the sensory quality of foods and that may effect its use in the food industry ne-gatively.

scholarly journals Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2713
Author(s):  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Eva María Santos López ◽  
José Antonio Rodríguez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Sensory Quality ◽  
Functional Foods ◽  
Sambucus Nigra ◽  
Natural Sources ◽  
Natural Colorant ◽  
Positive Effect ◽  
Potential Use

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach
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