Quality and organoleptic test of beef nuggets with tempeh flour substitution

Physicochemical and organoleptic properties of cookies incorporated with legume flour

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...

In vitro digestibility of tempeh flours and preparation of instant soupmixes of greengram- Rice tempeh flour

Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean pr...

Conventional Winter Wheat Quality and Organoleptic Bread Test

In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibi...

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems.

Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), gras...

Organoleptic Product Quality