Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

2012 ◽  
Vol 38 (1) ◽  
pp. 607-614 ◽  
Author(s):  
Fatma Isik ◽  
Aydin Yapar
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Properties ◽  
Waste Materials

scholarly journals Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1589
Author(s):  
Maria Antonietta Colonna ◽  
Francesco Giannico ◽  
Vincenzo Tufarelli ◽  
Vito Laudadio ◽  
Maria Selvaggi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Sensory Properties ◽  
Point Of View ◽  
Phenological Stages ◽  
Commercial Feed ◽  
Experimental Group

The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

2014 ◽  
Vol 95 (11) ◽  
pp. 2252-2263 ◽  
Author(s):  
Giovanna Suzzi ◽  
Giampiero Sacchetti ◽  
Francesca Patrignani ◽  
Aldo Corsetti ◽  
Rosanna Tofalo ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Properties

scholarly journals Stability, fatty acid composition and sensory properties of the M. Longissimus muscle from beef steers grazing either chicory/ryegrass or ryegrass

animal ◽  
2018 ◽  
Vol 12 (4) ◽  
pp. 882-888 ◽  
Author(s):  
C.L. Marley ◽  
R. Fychan ◽  
J.W. Davies ◽  
V.J. Theobald ◽  
N.D. Scollan ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Properties ◽  
Beef Steers ◽  
Longissimus Muscle

STUDY OF PHYSICAL AND CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF MIX OILS DERIVED FROM FLAX SEEDS AND THISTLE SPOTTY AS INGREDIENT OF COSMETICS

2019 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
С.К. МУСТАФАЕВ ◽  
М.Р. БРУЯКА
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Linseed Oil ◽  
Sensory Properties ◽  
Biologically Active ◽  
Natural Oils ◽  
Flax Seeds

Разработана композиция из натуральных масел из семян льна и расторопши пятнистой. Жирнокислотный состав смеси масел обеспечивает нормальное функционирование и регенерацию кожи и достаточно стабилен к окислению. Масла из семян льна высоколиноленового типа и расторопши пятнистой получены методом холодного отжима на лабораторном прессе FarmetDUO PF3. Выполнены расчеты, определяющие концентрацию исходных масел в смеси с заданным составом жирных кислот, и составлены образцы смеси масел: образец 1 при соотношении 6 : 3 жирных кислот 1 : 1 содержал 33 масла расторопши пятнистой и 67 льняного масла образец 2 при соотношении 6 : 3 жирных кислот 4 : 1 соответственно содержал 27 льняного и 73 масла расторопши. Установлено, что фактическое соотношение жирных кислот 6 : 3 в образце 1 соответственно составило 0,97 : 1, в образце 2 3,8 : 1, что близко к оптимальному. Доля олеиновой кислоты (9) в смеси масел, повышающей их устойчивость к окислению, составила 25 от общего количества жирных кислот. Образцы смеси масел характеризуются средней растекаемостью, невысоким поверхностным натяжением и низкой вязкостью. Введение смеси масел из семян льна и расторопши пятнистой с заданным жирнокислотным составом в рецептуры косметических средств позволит получить биологически активные продукты кремы для сухой кожи, а также питательные кремы с высокими сенсорными свойствами. The composition of natural oils of flax seeds and thistle spotty is developed. The fatty acid composition of the oil mix ensures the normal functioning and regeneration of the skin and is sufficiently stable to oxidation. Samples of the oil from the seeds of the flax with high oleic acid and thistle spotty oil is obtained by cold pressing in a laboratory press FarmetDUO PF3. Calculations determining the concentration of the starting oils in a mixture with given of composition of fatty acids were carried. Samples of the mix of oils composed of: sample 1 when the ratio of 6 : 3 fatty acids of 1 : 1 respectively consists of 33 oil thistle spotty and 67 linseed oil sample 2 when the ratio 6 : 3 fatty acids is 4 : 1 respectively consists of 27 linen 73 oil thistle spotty. It was found that the actual ratio of fatty acids 6: 3 in sample 1 was 0,97 : 1 respectively, in sample 2 3,8 : 1, which is close to optimal. The share of oleic acid (9) in the mix of oils, which increases their resistance to oxidation, was 25 of the total amount of fatty acids. Oil mixture samples are characterized by medium spreadability, low surface tension and low viscosity. The introduction of a mix of flax seed oil and thistle spotty oil with a given fatty acid composition in the formulation of cosmetics will allow to obtain biologically active products creams for dry skin, as well as nourishing creams with high sensory properties.

scholarly journals Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat.

2010 ◽  
Vol 12 (4) ◽  
Author(s):  
  Cavani C. ◽  
Bianchi M. ◽  
Petracci M. ◽  
Toschi T.G. ◽  
Parpinello G.P. ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sensory Properties ◽  
Rabbit Meat

Fatty acid composition, physicochemical and sensory properties of eggs from laying hens fed diets containing blue lupine seeds

2014 ◽  
Author(s):  
Aleksandra Drażbo ◽  
D. Mikulski ◽  
Z. Zdunczyk ◽  
Beata Szmatowicz ◽  
A. Rutkowski ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Laying Hens ◽  
Sensory Properties

Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montbéliarde origin

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 543-550 ◽  
Author(s):  
E. Piasentier ◽  
S. Bovolenta ◽  
B. Moioli ◽  
L. Orrù ◽  
R. Valusso ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gene Frequency ◽  
Sensory Properties
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