in this study, proximate composition and sensory evaluation of giant gourami compared with rainbow trout and common carp. brightness (l*) was significantly higher than the other species and this leads to the highest score in sensory evaluation of the fillet color. moreover eci index of carp was significantly higher than that of the other two fish, in body part. between the species, hardness, ch...

Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was bake a control loaf bread well loaves containing 1%, 2%, 3%, 4%, and 5% dried crushed hemp inflorescence (HI). were evaluated in terms their physical sensory properties, polyphenol flavonoid contents, DPPH FRAP antioxidant activities. study’s findings revealed that HI i...

The increased use of Holstein genetic material in the Irish dairy herd has consequences for beef production. In all, 42 spring-born steers [14 Holsteins (HO), 14 Friesian (FR) and Charolais × Holstein-Friesian (CH)] were reared to slaughter at between 26 37 mo age. Carcass weight was higher lipid concentration m . longissimus thoracis et lumborum lower (P < 0.05) CH than breeds. Overall acce...

The purpose of this study was to investigate the effect proportions rice flour and black taro on characteristics noodle (kwetiau). Kwetiau were produced by blending various (100:0; 75:25; 50:50; 25:75; 0;100) which evaluated for water content, texture, cooking quality color. results indicated that proportion affects quality, texture color kwetiau (p<0,01). Black addition with decreased time,...

In order to investigate the effects of different irrigation management on textural properties two double-cropping late Indica rice, three including conventional (CK), constant (CI) and alternate wetting drying (AWD) has been researched under field conditions years. The results indicated that firmness, cohesiveness chewiness were decreased AWD treatment, stickiness was increased compared ...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...

This study aimed to pave the way for industrialization of deer-based meat products. Hamburger steak prepared using deer as an alternative pork a raw material was evaluated yield after heat treatment, water-holding capacity, shear force, color, and texture. The pH all test groups found be within range 5.7-5.8, with no significant differences based on meat. venison hamburger treatment significant...

In this study, the effects of konjac glucomannan (KGM) at different concentrations on physiochemical and sensory properties soy protein isolate (SPI), pea (PPI), or peanut (PNPI) compound gels were investigated. The results revealed that when ratio PNPI to KGM was 90:10, denaturation temperature could be significantly enhanced 119.32°C by modification. Concerning textural microstructural featur...

Abstract A product with increased quality and nutritional value can be developed by enriching noodles shrimp meat (SM). The formulation of noodle dough was supplemented SM (10, 20 30% w/w). were freeze-dried due to the susceptibility added spoilage. Water activity values all samples below 0.35. highest protein (19.37 ± 1.04%), lipid (39.30 1.69%), moisture (6.31 0.42%) energy (571.14 10.16 kcal...