scholarly journals EFFECT OF DRYING PROCESS ON NUTRITIONAL VALUE, CHEMICAL, PHYSICAL AND SENSORY PROPERTIES FOR ONION

2012 ◽  
Vol 3 (10) ◽  
pp. 579-586
Author(s):  
E. Abdelrasoul ◽  
Amani Metwalli
Keyword(s):  
Nutritional Value ◽  
Sensory Properties ◽  
Drying Process

Storage of WDGS under hermetic and non-hermetic conditions: Effect on sensory properties, microorganisms, mycotoxins and nutritional value

2019 ◽  
Vol 80 ◽  
pp. 65-70
Author(s):  
Estefania Alvarez ◽  
Marcelo Cardoso ◽  
Gustavo Depetris ◽  
Claudia Castellari ◽  
Diego Cristos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Properties

scholarly journals Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

scholarly journals Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

2020 ◽  
Vol 66 (Supplement) ◽  
pp. S162-S166
Author(s):  
Bernatal SARAGIH ◽  
Feby KRISTINA ◽  
PRADITA ◽  
Krishna Purnawan CANDRA ◽  
Aswita EMMAWATI
Keyword(s):  
Antioxidant Activity ◽  
Glycemic Index ◽  
Nutritional Value ◽  
Sensory Properties

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)

2020 ◽  
Vol 7 (2) ◽  
pp. 75-83
Author(s):  
Tulsi Gurung ◽  
Karma Wangchuk ◽  
Bishal Sitaula
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Fat Content ◽  
Hot Water ◽  
Drying Methods ◽  
Quality Changes ◽  
Drying Method ◽  
Drying Process ◽  
Sun Drying ◽  
Lower Temperature

Farmers in Bhutan practice hot water blanching and sun drying of green chillies as one of the preservation measures. The blanched dried chilli is known as ema shukam locally and is used in preparing various traditional cuisines. Blanching is done for 2-3 minutes by immersing in boiling water and drying in open sun. However, blanching and drying process lead to quality changes such as texture, colour, flavour, and nutritional value. Therefore, this study aimed to determine the proximate compositions of sun dried and oven dried green-blanched chillies. An experiment with two drying methods and two levels of blanching durations with three replications for each treatment were conducted to examine the proximate compositions of the dried and blanched chillies. Blanching duration of two minutes retained higher carbohydrates (x͂ = 31.78) than three minutes (x͂ = 26.08). However, the Mann-Whitney U test showed no significant effect of blanching duration on carbohydrate (U = 7.5, z = - .690, p > .05). Drying methods had significant effect only on fat content with oven drying retaining higher fat content (x͂ = 4) compared to sun drying method (x͂ = 2); (U = 2, z = -2.713, p < .01). Blanching for three minutes resulted in higher loss of Vitamin C content. The colour of oven dried chilli was dark brownish green even at lower temperature of 37 oC. Hot water blanching of green chillies for two minutes followed by sun drying produced desired colour of dried chillies.

scholarly journals Healthy apple snack developed using microwaves

2018 ◽  
Author(s):  
Maria Dolors Guàrdia ◽  
Dinar Fartdinov ◽  
Josep Comaposada ◽  
Israel Muñoz ◽  
Nieco De Wit ◽  
...  
Keyword(s):  
Final Stage ◽  
Early Stage ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Drying Process ◽  
Time Of Application ◽  
Physico Chemical ◽  
Apple Slices ◽  
Pre Treatment

The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves

scholarly journals Psychrotrophic microorganisms in raw milk and the cheese quality

2020 ◽  
Vol 9 (9) ◽  
pp. e127997217 ◽  
Author(s):  
Elsa Helena Walter de Santana ◽  
Lucas Lima Luiz ◽  
Pamela da Silva Pasquim ◽  
Leticia de Fatima Bertachi Pinto ◽  
Flavia de Almeida Bergonse Pereira ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Dairy Product ◽  
Optimal Growth ◽  
Raw Milk ◽  
Sensory Properties ◽  
Taste Changes ◽  
Current Consumption ◽  
Negative Effect ◽  
Cheese Production

Psychrotrophic microorganisms, especially Pseudomonas spp., are present in the microbiota of refrigerated milk as they can grow at refrigeration temperatures irrespective of their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/mL in refrigerated raw milk effect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties, and texture. Cheese is the dairy product with the highest growth rate in the food industry in Brazil in recent years and meets the current consumption trends of nutritious and practical foods. The objective of this review was to address the importance and influence of the psychrotrophic raw milk microbiota on the quality and sensory properties of cheese. The enzymes produced by psychrotrophic microorganisms lead to taste changes, undesirable clotting times, increased concentrations of free fatty acids and free amino acids, and a reduced shelf-life, in addition to negatively affecting cheese yields. Proteases from psychrotrophs are also associated with slicing problems and progressive loss of the elasticity of cheese, a bitter taste, and increased clotting times of cheese produced with pasteurized milk. On the other hand, their lipases increase the clotting time and have a negative effect on the sensory properties by providing a rancid, soap, metallic, or oxidized smell and taste. The control of the psychrotrophic population found in refrigerated raw milk contributes to better cheese production yields and desirable texture and sensory properties, which extends the shelf-life of cheese and improves consumer acceptance.

Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108238 ◽  
Author(s):  
Yan Wang ◽  
Ji Liu ◽  
Fuhao Wei ◽  
Xiaolan Liu ◽  
Chunxia Yi ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Rapeseed Meal ◽  
Sensory Properties

Okara flour: its physicochemical, microscopical and functional properties

2019 ◽  
Vol 49 (6) ◽  
pp. 1252-1264 ◽  
Author(s):  
Daiane Costa dos Santos ◽  
Josemar Gonçalves de Oliveira Filho ◽  
Jhessika de Santana Silva ◽  
Milena Figueiredo de Sousa ◽  
Marcio da Silva Vilela ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Microscopic Analysis ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Convective Drying ◽  
Drying Process ◽  
Content Type ◽  
Irregular Structures ◽  
Drying Up ◽  
Specific Food

Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production. Design/methodology/approach Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60°C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope. Findings Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms. Originality/value Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.

scholarly journals Formulation of a Sugar-Free Cereal-Based Bar with Improved Nutritional Value: Biological and Sensory Analysis

2021 ◽  
Vol 78 (2) ◽  
pp. 67
Author(s):  
Antonio OTTOMBRINO ◽  
Adelia PICARIELLO ◽  
Annachiara OLIVIERO ◽  
Mauro ROSSI
Keyword(s):  
Nutritional Value ◽  
Antioxidant Properties ◽  
Sensory Properties ◽  
Test Analysis ◽  
Panel Test ◽  
Texture Parameters ◽  
Phenolic Components ◽  
Cereal Bars ◽  
New Formula

Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product.  

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