cooking quality and instrumental textural attributes of
Cooking quality of upland and lowland rice characterized
Consumer preference is based on the evaluation of quality attributes which is determined not only by chemical and physical properties of grains but also by aspects related to the appearance of the product after cooking such as stickiness and texture (softness or fluffiness) The cooking and textural properties are largely dependent on the chemical composition of cultivars rather than on
Frontiers
The textural attributes of cooked rice determine palatability and consumer acceptance Henceforth understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs We characterized diverse set of 236 Indica accessions from 37 countries for textural attributes which includes adhesiveness (ADH) hardness (HRD) springiness
21 Effect of Vacuum Ageing on Instrumental and Sensory
The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum The research material included two skeletal muscles i e semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs The age of animals ranged from 120 to 135 days The ageing and muscle influenced significantly
1 Introduction
Then the evaluation of edible quality of sorghum was based on principal component analysis and fitted with the score of sensory evaluation Five principal components (PCs) with a cumulative contribution rate of 86 19% could be picked out to describe the taste pasting flavor cooking and variety of sorghum respectively And a comprehensive equation of sorghum edible quality in Northeast
Effect of cooking method on sensory and instrumental
Effect of cooking method on sensory and instrumental texture attributes of low-fat beefburgers Effects of fat level and cooking method on sensory and textural properties of ground beef patties Berry BW Leddy KF J Food Sci (3):870-875 AGR: FNI84006367 Warmed-over flavor development in beef patties prepared by three dry heat methods Gros JN Howat PM Younathan MT Saxton AM
ChemicalConstituentsofSweetpotatoGenotypes
Peak force and overall hardness describing instrumental textural properties of SPFF were measured using a texture analyzer Descriptive sensory analysis was conducted and 10 attributes were evaluated by a trained panel Results showed that DM AIS and starch content in raw sweetpotatoes were significantly correlated (P 0 05) with instrumental peak forceandoverallhardness(r=0 41to0 68
Influence of Different Cooking Methods on Quality
Chemical and instrumental textural attributes of chicken breast meat cooked by using different techniques were evaluated in this research Blanching cooking in convection oven and microwave cooking methods were used It was determined that there were significant differences among Hunter a* and b* color values of the samples
Textural Properties and Food Acceptability
Textural properties and food acceptability BY P SHERMAN Department of Food Science and Nutrition Queen Elizabeth College (University of London) Campden Hill Road London W8 7AH The term 'food texture' embraces a large number of textural characteris-tics which are identified and evaluated by the consumer in a well-defined order during mastication In addition there are several non-oral
ABSTRACT
evaluated on 1) chemical constituents in raw SP and SPFF 2) instrumental measurement of textural properties and sensory textural characteristics of the SPFF and 3) relationship between chemical components instrumental texture measurements and sensory attributes Processing method of SPFF included tempering the whole roots cutting into strips
Internatonal Journal of Agrculture Envronment and Food
quality of the edible product in general (Sugri et al 2012) As they result in variations in the material chemical and sensory qualities of the end produce (Vitrac et al 2000 Fontes et al 2011) Thus research on the elements influencing the quality standards of sweetpotato in terms of the sensory attributes (flavor and texture) and the consumer preference are important to generate
Efficacy of sweet potato powder and added water as fat
01/02/2015Free Online Library: Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties (Report) by Asian - Australasian Journal of Animal Sciences Agricultural industry Biological sciences Pork Health aspects Sweet potatoes Water
Effect of Cooking Method on Meat Texture in Normal and
Instrumental analysis was conducted on 56 or 60 d broilers that were processed and scored for woody breast (WB) Individual fillets were separated into right and left fillets and the right fillet and cooked using three different heating methods: bake grill or sous vide and were used to measure meat quality attributes such as cook loss MORS force
Effect of fat and sodium reduction on instrumental and
Instrumental and sensory data were statistical analysed by analysis of variance (ANOVA) A correlation between sensory attributes and instrumental textural parameters was made using Spearman's correlation coefficient ( ) (SPSS 17 0 (SPSS Inc Chicago IL USA)) III RESULTS A TPA Rheology and Emulsion Stability Analysis
Effect of Different Levels of Papaya Leaves Extracts on
Sensory and Textural Attributes of Chevon Nuggets Niraj S Jagtap Rajesh V Wagh * (pH aW cooking yield) proximate composition (moisture protein fat ash) instrumental color analysis texture profile analysis and sensory evaluation It was found that pH values of chevon nugget non-significantly affected and followed slight decreasing trends as the level of incorporation for PLE
Internatonal Journal of Agrculture Envronment and Food
quality of the edible product in general (Sugri et al 2012) As they result in variations in the material chemical and sensory qualities of the end produce (Vitrac et al 2000 Fontes et al 2011) Thus research on the elements influencing the quality standards of sweetpotato in terms of the sensory attributes (flavor and texture) and the consumer preference are important to generate
National Fisheries Institute
'l'hc quality and sactv Of hoth raw and cooked shrimp are important Thermal processing can be used assure safetv of shrimp: howev- it causes yield loss due to changes in moisture content the sensory quality of shrimp is defined as complex set of charac- terislics including appearance aroma taste and 1994 Thermal processing changes the sensory textural properties of shrimp partlv due to
EFFECTS OF STARCH PROPERTIES ON TEXTURAL
EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES GERALDINE MARIA COELHO* NGELA VANELLI WESCHENFELDER * ELZA MARIA MEINERT* RENATA DIAS DE MELLO CASTANHO AMBONI** LUIZ HENRIQUE BEIRO*** The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi
ABSTRACT
evaluated on 1) chemical constituents in raw SP and SPFF 2) instrumental measurement of textural properties and sensory textural characteristics of the SPFF and 3) relationship between chemical components instrumental texture measurements and sensory attributes Processing method of SPFF included tempering the whole roots cutting into strips
Sensory and Instrumental Texture Properties of Flaked and
ment 2 instrumental shear data and SEM data were collected and compared to the sensory data In Experi ment 3 a com parison was made of the texture of these products to both ribeye steak and ground beef patties Systematic differences in a variety of textural attributes were observed as a function of flake-size In general the smallest
Textural and Colour Changes of Mackerel (Rastrelliger
increases during cooking due to thermal denatur-ation and precipitation of sarcoplasmic proteins (Aitken Connell 1979) They also reported that unless supported by sensory texture evaluations instrumental methods are of limited use and are of value only to processors and researchers for study-ing textural changes Exertion of pressure was also
Identification of key sensory attributes for consumer
Consumer acceptances and instrumental quality measurements were not strongly correlated A total of 11 key attributes for aseptic‐packaged cooked rice were determined as drivers of liking (rice cake sweet roasted aroma and flavour cohesiveness of mass deformation and shininess) and disliking (rice bran aroma and flavour hardness and smoothness of surface) Citing Literature Number of
Multivariate
Cooking quality of upland and lowland rice characterized by different methods Cooking quality of upland and lowland rice characterized by different methods Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L ) indica germplasm Rice Oct 2018 Rosa Paula O Cuevas Cyril John Domingo Nese Sreenivasulu Rosa Paula O Cuevas Cyril John Domingo
Influence of Different Cooking Methods on Quality
Chemical and instrumental textural attributes of chicken breast meat cooked by using different techniques were evaluated in this research Blanching cooking in convection oven and microwave cooking methods were used It was determined that there were significant differences among Hunter a* and b* color values of the samples
EFFECTS OF STARCH PROPERTIES ON TEXTURAL
EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES GERALDINE MARIA COELHO* NGELA VANELLI WESCHENFELDER * ELZA MARIA MEINERT* RENATA DIAS DE MELLO CASTANHO AMBONI** LUIZ HENRIQUE BEIRO*** The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi
Quality attributes of chevon patties incorporated with
The purpose of the present study was to investigate the effect of camel milk protein hydrolysates (CMPHs) on physico-chemical sensory colour profile and textural quality attributes of chevon patties Camel milk proteins were hydrolyzed with three different proteolytic enzymes viz alcalase (CMPH-A) α-chymotrypsin (CMPH-C) and papain (CMPH-P) and dried to powder form before further
EFFECTS OF STARCH PROPERTIES ON TEXTURAL
EFFECTS OF STARCH PROPERTIES ON TEXTURAL CHARACTERISTICS OF FISH BURGERS: SENSORY AND INSTRUMENTAL APPROACHES GERALDINE MARIA COELHO* NGELA VANELLI WESCHENFELDER * ELZA MARIA MEINERT* RENATA DIAS DE MELLO CASTANHO AMBONI** LUIZ HENRIQUE BEIRO*** The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi
Effect of packaging freezing and thawing of ground beef
Cooking loss: Patties were weighed before and after cooking and the cooking loss was calculated The retail packaging method had the biggest influence on quality as it affected the textural properties cook-ing loss flavour and PMB of beef patties Patties made from beef packed in MAP had decreased juiciness and chewiness along with longer chewing time intensified rubbery texture






