Development of Vegan Sausage using Banana floret ( Musa paradisiaca ) and Jackfruit ( Artocarpus heterophyllus Lam .) as a Meat Substitute: Evaluation of textural, physico‐chemical and sensory characteristics

2021 ◽  
Author(s):  
R Keerthana Priya ◽  
Ashish Rawson ◽  
R Vidhyalakshmi ◽  
R Jagan mohan
Keyword(s):  
Sensory Characteristics ◽  
Artocarpus Heterophyllus ◽  
Musa Paradisiaca ◽  
Meat Substitute ◽  
Physico Chemical

scholarly journals Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

OENO One ◽  
2007 ◽  
Vol 41 (4) ◽  
pp. 203 ◽  
Author(s):  
Asençao Braga ◽  
Fernanda Cosme ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Phenolic Compounds ◽  
Charge Density ◽  
Surface Charge ◽  
Surface Charge Density ◽  
White Wine ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Physico Chemical ◽  
Fining Agents ◽  
Monomeric Anthocyanins

<p style="text-align: justify;"><strong>Aims</strong>: Describe and compare some characteristics, such as molecular weight (MW) distribution and surface charge density of commercial protein fining agents and to enhance the understanding of their effect on wine chemical and sensory characteristics.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Protein (casein, potassium caseinate and gelatine) MW distribution was characterised by electrophoresis. These proteins were added to a red and a white wine, in order to evaluate its effect on colour, phenolic compounds and sensory attributes.</p><p style="text-align: justify;"><strong>Conclusion</strong>: A band at 30.0 kDa characterised casein and potassium caseinate. Gelatines showed polydispersion on the MW distribution, gelatine GSQ on the higher MW (&gt; 43.0 kDa) and gelatine GL on the lower MW (&lt; 43.0 kDa). Despite the fact that casein and potassium caseinate had similar MW distribution, casein decreased essentially the monomeric ((+) - catechin and (-) - epicatechin) while the potassium caseinate showed a lower influence on these compounds. Also, among the two gelatines used, a different behaviour was observed. The gelatine characterised by a polydispersion below 43.0 kDa depleted more the polymeric tannin fractions than the gelatine characterised by a polydispersion above 43.0 kDa. That gelatine has also decreased colour intensity and coloured anthocyanins of red wine but the hue remains unchanged. Addition of fining agents did not affect greatly the concentration of monomeric anthocyanins. Sensory analysis showed that wines fined with the different proteins presented distinct characteristics.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: The knowledge of the physico-chemical characteristics, such as MW distribution and surface charge density, is important for wine fining optimisation and consequently for the wine quality.</p>

Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

2017 ◽  
Vol 54 (4) ◽  
pp. 403 ◽  
Author(s):  
Huma Parveen ◽  
Anita Bajpai ◽  
Sunny Bhatia ◽  
Shalu Singh
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Calorific Value ◽  
Sensory Characteristics ◽  
Vacuum Drying ◽  
Whole Wheat Flour ◽  
High Fiber ◽  
Whole Wheat ◽  
Physico Chemical ◽  
Level Of Significance

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

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