scholarly journals Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods

2018 ◽  
Author(s):  
Simin Hedayatnia ◽  
Hamed Mirhosseini
Keyword(s):  
Drying Methods ◽  
Fat Replacer ◽  
Reduced Fat ◽  
Coffee Creamer

scholarly journals Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 330-342 ◽  
Author(s):  
Simin Hedayatnia ◽  
Hamed Mirhosseini ◽  
Bahareh Tabatabaee Amid ◽  
Zaidul Islam Sarker ◽  
Sanja Kostadinović Veličkovska ◽  
...  
Keyword(s):  
Thermal Behaviour ◽  
Sensory Attributes ◽  
Drying Methods ◽  
Fat Replacers ◽  
Reduced Fat ◽  
Coffee Creamer

Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams

2018 ◽  
Vol 12 (4) ◽  
pp. 2426-2434 ◽  
Author(s):  
Ayenampudi Surendra Babu ◽  
Ramanathan Parimalavalli ◽  
Rangarajan Jagan Mohan
Keyword(s):  
Sweet Potato ◽  
Modified Starch ◽  
Fat Replacer ◽  
Reduced Fat ◽  
Ice Creams

Reduced-fat Frescal sheep milk cheese with inulin: a first report about technological aspects and sensory evaluation

2019 ◽  
Vol 86 (3) ◽  
pp. 368-373
Author(s):  
Joyce Valle Borges ◽  
José Augusto de Souza ◽  
Rafael Fagnani ◽  
Giselle Nobre Costa ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Caloric Content ◽  
Fat Replacer ◽  
Sheep Milk ◽  
Reduced Fat ◽  
Whole Milk ◽  
Textural Parameters

AbstractThis research paper aimed to evaluate the role of inulin as a fat replacer on the quality of Frescal sheep milk cheese. Sheep milk and its derivatives are a promising niche in the dairy industry, mainly due to increasing interest of consumers in diversified products. Three Frescal sheep milk cheese formulations, namely whole milk cheese (WMC), semi-skimmed cheese (SSC) and semi-skimmed cheese with 5 g/100 g inulin (SSCI) were prepared. Their composition was evaluated and the feasibility of using inulin as a fat substitute was investigated. SSC and SSCI were considered ‘reduced fat’ or ‘reduced calorie’ products. The addition of inulin to SSCI cheeses yielded textural parameters (firmness, adhesiveness, cohesiveness, and gumminess) with intermediate characteristics between SSC and WMC. All the formulations presented scores higher than 7.6 in sensory analysis. In conclusion, the use of inulin in semi-skimmed sheep cheese allowed the production of cheese with texturizing properties similar to whole milk sheep cheese, enabling the development of a foodstuff with lower caloric content and beneficial characteristics valued by consumers.

Drying methods and their implication on quality of some medical plants

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
N Lamanauskas ◽  
V Eisinaitė ◽  
J Sakalauskaitė ◽  
J Viškelis ◽  
E Dambrauskienė ◽  
...  
Keyword(s):  
Drying Methods ◽  
Medical Plants

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

1997 ◽  
Vol 30 (1) ◽  
pp. 35-40 ◽  
Author(s):  
M.A. Drake ◽  
T.D. Boylston ◽  
K.D. Spence ◽  
B.G. Swanson
Keyword(s):  
Sensory Quality ◽  
Cheddar Cheese ◽  
Reduced Fat

scholarly journals Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
P. T. Akonor ◽  
H. Ofori ◽  
N. T. Dziedzoave ◽  
N. K. Kortei
Keyword(s):  
Ash Content ◽  
Moisture Loss ◽  
Drying Methods ◽  
Moisture Removal ◽  
Solar Drying ◽  
Nutritional Properties ◽  
Drying Characteristics ◽  
Red Color ◽  
Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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