scholarly journals Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties

Food Research ◽  
2019 ◽  
pp. 649-657
Author(s):  
L. Mousavi ◽  
Nur Farahana S.M.Z. ◽  
Wan Rosli W.I.
Keyword(s):  
Fast Food ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Beef Patties ◽  
Calorie Content ◽  
Diameter Reduction ◽  
Rice Powder

Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrated the highest percentage (17.41% and 17.48%, consequently). Further finding displayed that the lowest fat concentration was recorded in the formulation of 6% BRP and 4% BRP raw and cooked beef patties (12.44% and 11.45%) frequently. On the other hands, the results of moisture content of 4% BRP raw beef patties and 6% BRP cooked beef patty demonstrate that the lowest percentage (61.16% and 54.92%) while the carbohydrate concentration recorded the highest percentage in both formulations. In additional, beef patty formulated with 6%, BRP showed the lowest diameter reduction at 13.33% compared to other treatment. The calorie content of cooked beef patty and cooking yield of all formulations were recorded in the range of 584 kcal/100 g to 594 kcal/100 g and 78.09% to 80.48% accordingly. However, 2% BRP incorporation in beef patty did not change the sensory properties and consumer acceptability of BRP-based beef patties. In conclusion, beef patty formulation of more than 4% BRP in beef patties was effective in improving protein, ash, carbohydrate content and percentage of diameter reduction while reducing fat content.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES

1983 ◽  
Vol 6 (2) ◽  
pp. 139-151 ◽  
Author(s):  
ARMAND V. CARDELLO ◽  
JOHN SECRIST ◽  
JOSEPH SMITH
Keyword(s):  
Particle Size ◽  
Ground Beef ◽  
Sensory Properties ◽  
Beef Patties

scholarly journals Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage

2018 ◽  
pp. 27-34
Author(s):  
Nkrumah T ◽  
Akwetey WY
Keyword(s):  
Nutritive Value ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Negative Effects ◽  
Nutritional Values ◽  
Fresh Fish ◽  
E Coli ◽  
Fish Meat ◽  
Preservation Technology ◽  
Processed Products

Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods described by AOAC and ICMSF respectively. The study showed that, catfish sausages were higher in protein (15.69 %) and were lower in fat (10.66%) compared to the other sausages. Total Viable Counts (TVC) were within the accepted limits (106 and 107cfu/g) for fish and pork respectively. E. coli was not detected in any of the treatments during frozen storage for 6 weeks. It was concluded that catfish frankfurter has high nutritive value because it contained less fat but with higher crude protein. Like pork frankfurters, both catfish and mackerel sausages could be stored for six weeks without any negative effects on microbial quality.

scholarly journals Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

Agro-Science ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 72-79
Author(s):  
O. Ariyo ◽  
O. Adetutu ◽  
O. Keshinro
Keyword(s):  
Zingiber Officinale ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Metabolizable Energy ◽  
Microbial Load ◽  
Consumer Acceptability ◽  
Phoenix Dactylifera L ◽  
Hedonic Scale ◽  
Tiger Nuts

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger

1977 ◽  
Vol 40 (6) ◽  
pp. 378-381 ◽  
Author(s):  
C. L. DUITSCHAEVER ◽  
D. H. BULLOCK ◽  
D. R. ARNOTT
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fast Food ◽  
Ground Beef ◽  
Frozen Ground ◽  
E Coli ◽  
Beef Patties ◽  
Plate Counts ◽  
Bacteriological Evaluation ◽  
G 28

A total of 108 samples of fresh refrigerated ground beef, 99 samples of frozen hamburger patties, and 107 fried hamburgers, purchased from retail stores and fast-food outlets in Ontario, were analyzed for their bacteriological quality. About 44% of non-frozen ground beef samples had aerobic plate counts exceeding 50 million/g; 50 of 108 samples (46.3%) contained Staphylococcus aureus and 46 of these 50 samples (88%) exceeded 1000 organisms/g; 43 of 108 samples were positive for Escherichia coli with 38 samples (88.4%) exceeding 500 organisms/g. About 19% of frozen hamburger patties had aerobic plate counts in excess of 10 million/g; 93 of 99 samples (93.9%) contained S. aureus with 83 of these samples (89.3%) exceeding 1000 organisms/g; 28 of 99 samples were positive for E. coli with 7 of these samples (25%) exceeding 500 organisms/g. About 96.3% of fried hamburger samples had aerobic plate counts of less than 10,000/g.

scholarly journals Special Low Protein Foods in the UK: An Examination of Their Macronutrient Composition in Comparison to Regular Foods

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1893 ◽  
Author(s):  
Georgina Wood ◽  
Sharon Evans ◽  
Kiri Pointon-Bell ◽  
Júlio César Rocha ◽  
Anita MacDonald
Keyword(s):  
Nutritional Composition ◽  
Macronutrient Composition ◽  
Added Sugar ◽  
Nutritional Values ◽  
Low Protein ◽  
Nutritional Analysis ◽  
Upper Limits ◽  
Total Fat ◽  
The Uk ◽  
Hydrogenated Vegetable Oil

Special low protein foods (SLPFs) are essential in a low phenylalanine diet for treating phenylketonuria (PKU). With little known about their nutritional composition, all SLPFs on UK prescription were studied (n = 146) and compared to equivalent protein-containing foods (n = 190). SLPF nutritional analysis was obtained from suppliers/manufacturers. Comparable information about regular protein-containing foods was obtained from online UK supermarkets. Similar foods were grouped together, with mean nutritional values calculated for each subgroup (n = 40) and percentage differences determined between SLPFs and regular food subgroups. All SLPF subgroups contained 43–100% less protein than regular foods. Sixty-three percent (n = 25/40) of SLPF subgroups contained less total fat with palm oil (25%, n = 36/146) and hydrogenated vegetable oil (23%, n = 33/146) key fat sources. Sixty-eight percent (n = 27/40) of SLPF subgroups contained more carbohydrate, with 72% (n = 105/146) containing added sugar. Key SLPF starch sources were maize/corn (72%; n = 105/146). Seventy-seven percent (n = 113/146) of SLPFs versus 18% (n = 34/190) of regular foods contained added fibre, predominantly hydrocolloids. Nine percent of SLPFs contained phenylalanine > 25 mg/100 g and sources of phenylalanine/protein in their ingredient lists. Stricter nutritional composition regulations for SLPFs are required, identifying maximum upper limits for macronutrients and phenylalanine, and fat and carbohydrate sources that are associated with healthy outcomes.

Nutritional composition of Patagonian marine gastropods during reproductive seasonality

2020 ◽  
Vol 100 (4) ◽  
pp. 567-576
Author(s):  
Mariano Cumplido ◽  
Carmen Marinho ◽  
Gregorio Bigatti
Keyword(s):  
Glycogen Content ◽  
Atlantic Coast ◽  
Economic Value ◽  
International Markets ◽  
Nutritional Composition ◽  
Western Atlantic ◽  
Nutritional Values ◽  
Marine Gastropods ◽  
Complementary Resources ◽  
The Mean

AbstractMarine gastropods are consumed worldwide due to their nutritional quality, having important economic value in international markets. In the gulfs of Northern Patagonia (Argentina), marine gastropods are captured as complementary resources during bivalve artisanal fisheries. In this study, we determined the biochemical composition during the reproductive cycle of four edible marine gastropods abundant along the South-western Atlantic coast: Odontocymbiola magellanica, Buccinanops deformis, Buccinanops cochlidium and Trophon geversianus. All the studied species presented high protein (36–70.8%), low lipids (0.02–1.50%) and intermediate glycogen content (3.22–14.08%). The main oviposition season was during spring and summer. The mean nutritional values indicate that the species studied provide a good source of nutrients appropriate to the human diet, reaffirming their value as a commercial resource. Taking into account the nutritional contribution and the reproductive season, the best period for the capture of these resources is during summer for O. magellanica and T. geversianus, and during autumn for B. deformis and B. cochlidium. This work will help promote the consumption of Patagonian gastropods while ensuring their responsible capture, contributing to the sustainability of these valuable resources.

scholarly journals To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder

2018 ◽  
Vol 7 (4) ◽  
pp. 120
Author(s):  
Seema Sonkar ◽  
Shraddha Yadav ◽  
Rishi Bhel ◽  
O. P. Bishnoi
Keyword(s):  
Pearl Millet ◽  
Nutritional Quality ◽  
Rating Scale ◽  
Female Parent ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Diabetic Patients ◽  
Overall Acceptability ◽  
Sensory Score

Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

scholarly journals Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Monica Panozzo ◽  
Luciano Magro ◽  
Ilario Erle ◽  
Stefano Ferrarini ◽  
Riccardo Murari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Analytical Determination ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Significant Difference ◽  
Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

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