Physicochemical and Textural Characteristics of Expanded Finger Millet

Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers

Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...

Investigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets

Backgrounds and Objectives: Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageena...

Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean

Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were...

Moisture soerms and textural characteristics of apple bars

Finger millet blast management in East Africa Creating opportunities for improving production and utilization of finger millet

Uganda is dominated by agriculture with over 80 percent of the 24.6 million people involved in subsistence farming. The most important cereals are maize, finger millet and sorghum in that order. Finger millet is the second most important cereal in Uganda after maize and exceeding sorghum both in area and production. It is the staple food for over 50% of the country’s 24.6 million people and inc...