scholarly journals Proximate composition and sensory evaluation of salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods

2020 ◽  
Vol 40 (4) ◽  
pp. 902-908
Author(s):  
Seda OGUR ◽  
Nuray ERKAN
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Chalcalburnus Tarichi

scholarly journals Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822)

2021 ◽  
pp. 1-6
Author(s):  
M. Y. Haruna ◽  
M. M. Bello ◽  
M. A. Dadile ◽  
A. M. Mohammed
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Clarias Gariepinus ◽  
Economic Loss ◽  
Mean Value ◽  
Carbohydrate Content ◽  
Bark Extract ◽  
African Catfish ◽  
Cinnamon Bark ◽  
Extract Solution

The study determined the effect of Cinnamon (Cinnamonum verum) bark extract solution on proximate composition and sensory evaluation of smoke-dried catfish stored at ambient temperature (37+2oC) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) cinnamon bark extract solutions. Thirty-nine fish of average mean weight of 24.87+1.25g were gutted, washed and randomly assigned to the treatments. Thereafter, the fish were soaked into the treatments for 30minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and placed on laboratory table for one month. The catfish Clarias gariepinus treated with 1% solution of Cinnamon bark extract had the highest moisture content with mean value 13.65+0.82%, followed by 6.93+1.66% recorded in fish sample treated with 1.5% solution of the extract, lowest percentage crude protein content 38.15+0.82% was observed in fish treated with 1% concentrate of the extract and percentage carbohydrate content indicate that the control have the lowest carbohydrate content with mean value 1.92+0.01% which is significantly different (p<0.05) from other treated sample while sample treated with 1.5% solution of the Cinnamon bark extract have the highest percentage carbohydrate with mean value 15.73+1.64%.Sensory evaluation was also assessed using 7-point hedonic scale and reveals that the smoked catfish retained very good score for appearance, colour, flavour, texture and general acceptance after 28days of storage and the overall acceptability mean score in fish treated with 5g and 15g cinnamon bark extract solution indicate the product is being generally accepted (2.87+0.59%) and (2.34+0.56%) respectively. Cinnamon (Cinnamonum verum) bark extract solution could be used to protect stored smoke-dried catfish from loss of nutritional value and general acceptability thus limiting economic loss and possible health risk to consumers.

scholarly journals Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1545-1553
Author(s):  
L.-H. Ho ◽  
S.R.R. Irisha Yasmira ◽  
Norlia M.
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Biochemical Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Titratable Acid

Consuming of foods high in calories is often associated with higher risks for obesity. This has increased the consumer demand for the food products that promise health benefits. The aim of this study was to evaluate the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e. BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis, texture profile analysis, and sensory evaluation of the produced fruit jams were conducted. The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively). However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents, as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g) contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to spread than the BJSUC. The overall acceptability of BJMAL by panellists was comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.

Creamy coconut milk dessert with cocoa flavor: proximate composition, texture profiling, and sensory evaluation

2021 ◽  
Author(s):  
Flávia Leticia Sanches ◽  
Eliane Pompeu de Jesus ◽  
Vanessa Alves ◽  
Leda Battestin Quast ◽  
Ana Paula Romio ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Coconut Milk

Bioprocessing of jackfruit (Artocarpus heterophyllusL.) pulp into wine: Technology, proximate composition and sensory evaluation

2016 ◽  
Vol 8 (1) ◽  
pp. 27-32 ◽  
Author(s):  
Sandeep K. Panda ◽  
Sunil K. Behera ◽  
Umesh C. Sahu ◽  
Ramesh C. Ray ◽  
Eugenie Kayitesi ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition

Effects of Gamma Radiation on Sensory Qualities, Microbiological and Chemical Properties of Salted and Fermented Squid

2000 ◽  
Vol 63 (7) ◽  
pp. 934-939 ◽  
Author(s):  
MYUNG-WOO BYUN ◽  
KYONG-HAENG LEE ◽  
DONG-HO KIM ◽  
JAE-HUN KIM ◽  
HONG-SUN YOOK ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Sensory Evaluation ◽  
Water Activity ◽  
Salt Concentration ◽  
Proximate Composition ◽  
Irradiation Dose ◽  
Food Additives ◽  
Amino Nitrogen ◽  
Chemical Properties ◽  
And Chemical Properties

The effects of gamma radiation on sensory quality, microbial population, and chemical properties of salted and fermented squid were investigated. Squid (Todarodes pacificus) was sliced, washed, and then salted with 5, 10, and 20% (wt/wt) sodium chloride. Salted squid was irradiated with dosages of 0, 2.5, 5.0, and 10 kGy of gamma radiation and fermented at 15°C for 50 days. Proximate composition, salinity, water activity, sensory evaluation, and total microbiological populations were examined. Chemical analyses providing information on degree of fermentation, such as amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA), and hypoxanthine (Hx) were also conducted. Irradiated squid was not different in proximate composition, salinity, and water activity from nonirradiated squid. Sensory evaluation scores, total bacteria populations, and pH values were variable depending on salt concentration and irradiation dose. During fermentation, AN, VBN, TMA, and Hx contents increased rapidly as the salt concentration and irradiation dose decreased. Specifically, these chemical compounds of salted and fermented squid prepared with 10% salt and 10 kGy of gamma radiation maintained the appropriate level of fermentation. The present results showed that the combination of low salt concentration (10%) and gamma radiation was effective in processing salted and fermented squid and extending its shelf life compared to control (20% of salt) without adding any food additives.

scholarly journals Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

2011 ◽  
Vol 11 (48) ◽  
pp. 5586-5599
Author(s):  
RJ Mongi ◽  
◽  
BK Ndabikunze ◽  
BE Chove ◽  
P Mamiro ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Progressive Increase ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Composite Bread ◽  
Loaf Weight

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals A Comparative Analysis of the Microbial Load of Two Drying Methods for the Preservation of Clam (Tegillarca granosa)

2020 ◽  
pp. 34-42
Author(s):  
Onyinyechi Rosemary Nwosu ◽  
Omokaro Obire ◽  
D. N. Ogbonna ◽  
S. A. Wemedo
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Microbiological Quality ◽  
Ash Content ◽  
Microbial Load ◽  
Drying Methods ◽  
Drying Method ◽  
Tegillarca Granosa ◽  
Microbial Analysis ◽  
Bacteria And Fungi

Tegillarca granosa (clam) was preserved by different drying methods. The molluscan shellfish sample was smoked dried and oven dried to predict the most effective method of drying based on the microbiological quality, proximate composition and sensory evaluation of the shellfish sample. Total viable bacterial counts of Tegillarca granosa ranged from 2.45±1.94 - 0.19±.28 x106 cfu/g, Vibrio counts ranged from 3.88±3.32 - 0.00±0.00´104 cfu/g, Pseudomonas count ranged from 3.65±3.25 - 0.00±0.00´103 cfu/g. Salmonella ranged from 3.46±2.70 – 0.00±0.00´105 cfu/g. Shigella ranged from 3.68±2.70 – 0.00±0.00 ´ 105 cfu/g, Staphylococcus counts ranged from 3.67±2.81 – 1.19±2.13 ´ 104 cfu/g. Coliform counts ranged from 5.74±2.63 - 0.00±0.00´105 cfu/g,. Fungal counts ranged from 4.13±2.75 - 0.03±0.07´104 cfu/g. The bacteria isolated were Bacillus, Enterobacter, Escherichia coli, Klebsiella, Pseudomonas, Salmonella, Shigella, Staphylococcus and Vbrio. The fungi isolated were Aspergillus flavus, Aspergillus niger, Penicillium sp and Saccharomyces cerevisiae. Results obtained showed that clam contains unacceptable counts of bacteria and fungi, higher than the specified standard limits of 1.0´105 cfu/g for bacteria 1.0´102 cfu/g for coliform. Proximate composition showed that smoked dried clam is nutritionally richer than oven dried clam. Protein content, carbohydrate content, fat content and moisture content were higher in smoked dried clam than oven dried clam while crude fiber and ash content were higher in oven dried clam. Sensory evaluation to determine the degree of liking showed that the smoke-dried clam was more preferred than the oven dried clam. The result of the microbial analysis revealed that fresh clam had higher microbial load than smoked dried and oven dried clam. Preservation by drying was effective in reducing the microbial load from the shellfish samples. The smoked drying method was more effective in reducing the microbial load of the shellfish samples than the oven dried samples.

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