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| Meena, Amit; Guha, Proshanta; Nandi, Sujosh. |
| Betel leaf or “Paan” is contemplated as “a neglected green gold of India” due to its nutritional, financial, medicinal, social and cultural values. However, surplus production of the leaves during the glut season and lack of adequate storage facilities compel the betel leaf growers to sell it at a through away price. Therefore, the current study was taken up to enhance the shelf life of the leaves by four different drying methods like shed drying, hot air oven drying, vacuum drying and freeze drying. Eight different thin layer drying models were studied and compared based on coefficient of determination (R2), root mean square error (RMSE) and chi square. The results showed that Page model was the best fitted model for hot air oven drying and vacuum drying... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Betel leaf; Drying techniques; Drying models; Essential oil; Sensory attributes. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5668 |
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| CURTI,Carolina Antonela; VIDAL,Paula Micaela; CURTI,Ramiro Néstor; RAMÓN,Adriana Noemí. |
| Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Proximate composition; Proteins; Acidification during storage; Sensory attributes. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400627 |
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| Su,Simone Ing Tie; Yoshida,Cristiana Maria Pedroso; Contreras-Castillo,Carmen Josefina; Quiñones,Eliane Marta; Venturini,Anna Cecilia. |
| Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef burger; Soy; Texture; Sensory attributes. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500009 |
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| AL-HIJAZEEN,Marwan. |
| Abstract Evaluate of Origanum syriacum L. essential oil grown in Jordan, and other comparable antioxidant on TBARS, total carbonyl, color values, and sensory attributes of raw chicken meat was investigated. Six treatments were prepared: (1) control (no additive); (2) 100 ppm oregano essential oil (OE); (3) 150 ppm OE; (4) 300 ppm L-ascorbic acid (E-300); (5) 5 and 14 ppm butylatedhydroxyanisole (BHA/E-320) for both breast and thigh meat respectively, and 6) 150 ppm Sodium nitrite (E-250), were prepared using ground chicken meat. Generally, OE at level of 150 ppm was the most effective decreasing TBARS, and total carbonyl values compared to the other treatments. Furthermore, it showed better color values (L* and a*) in term of meat color stability. However,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory attributes; Lipid oxidation; Oregano essential oil; Protein oxidation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500123 |
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| Al-Hijazeen,M. |
| ABSTRACT The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken meat; Lipid oxidation; Oregano essential oil; Sensory attributes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100314 |
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| Franco,Maria Luiza Rodrigues de Souza; Viegas,Elisabete Maria Macedo; Kronka,Sérgio Nascimento; Vidotti,Rose Meire; Assano,Marcelo; Gasparino,Eliane. |
| The effects of hot (45-90ºC/5 hours) and cold (27-45ºC/10 hours) smoking processes on the organoleptic properties, yield and composition of matrinxa (Brycon cephalus) fillets are evaluated. No significant differences were observed for fillet yield in both non-smoked and smoked fillets. Smoking process losses were significantly higher for hot smoked (19.37%) when compared to cold smoked (17.08%). Smoking process reduced moisture (in natura = 72.91%, for hot = 58.51% and cold = 59.68%) and increased crude protein, lipid and ash contents. However, there was a significant difference only for protein level between hot smoked (28.07%) and cold smoked (27.14%). Cold smoked process resulted in better fillet appearance and color, while hot smoked presented superior... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brycon cephalus; Composition smoking; Fish; Sensory attributes. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000400001 |
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