scholarly journals Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake

2015 ◽  
Vol 38 (6) ◽  
pp. 422-430 ◽  
Author(s):  
Emre Bakkalbasi ◽  
Raciye Meral ◽  
Ismail S. Dogan
Keyword(s):  
Bioactive Compounds ◽  
Press Cake ◽  
Sensory Properties

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

2021 ◽  
Vol 349 ◽  
pp. 129155
Author(s):  
Elfadıl E. Babiker ◽  
Mehmet Musa Özcan ◽  
Kashif Ghafoor ◽  
Fahad Al Juhaimi ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Sensory Properties

An investigation into green coffee press cake as a renewable source of bioactive compounds

2019 ◽  
Vol 54 (4) ◽  
pp. 1187-1196 ◽  
Author(s):  
Érica Resende Oliveira ◽  
Rodrigo Fonseca da Silva ◽  
Paula Ribeiro Santos ◽  
Fabiana Queiroz
Keyword(s):  
Bioactive Compounds ◽  
Press Cake ◽  
Green Coffee ◽  
Renewable Source

scholarly journals Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling

2020 ◽  
pp. 391-401
Author(s):  
Wahyudi David ◽  
Ardiansyah Ardiansyah ◽  
Slamet Budijanto ◽  
Johannes Kahl ◽  
Carola Strassner
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Organic Rice ◽  
Degree Of Milling ◽  
Milling Duration ◽  
Rice Samples ◽  
The Impact

Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary fibre) and sensory properties (taste, aroma, colour and texture). This study reveals that the degree of milling and the degree of whiteness increase when the milling duration increases, while the total number of phenolic, flavonoid, and dietary fibres decrease significantly as the milling duration increases. Moreover, the moisture content remains constant as the milling duration increases. Panellists can divide the rice samples based on colour and taste into three distinct groups. The overall liking of organic rice at different degrees of milling revealed that as the milling duration increases, the overall degree of consumer’s preference for the product also increases.

Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization

2020 ◽  
Vol 11 (10) ◽  
pp. 8768-8779
Author(s):  
D. A. García-Rojas ◽  
M. E. Meneses ◽  
D. Martínez-Carrera ◽  
J. D. Figueroa-Cárdenas ◽  
M. A. Sánchez-Medina ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Sensory Properties ◽  
Blue Maize ◽  
Blue Corn ◽  
Corn Tortillas

Mexican blue corn tortillas with ecological nixtamalization, and enriched with Pleurotus agaves mushrooms, have the best levels of bioactive compounds, mainly β-glucans, also, they maintain acceptable rheological and sensory properties.

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