As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The co...

• Italian commercial breads were evaluated by an instrumental and sensory approach. Desirable mechanical properties of bread for the elderly studied. Elderly’s acceptance was mainly correlated to homemade appearance texture. Chewiness tasteless descriptors corresponded poor consumers’ satisfaction. The aim this study define desirable that a targeting consumers should have, understand whether pr...

Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects sensory experience. Therefore, it is necessary improve acceptance reduced-fat that full-fat equivalents. The aim this study was evaluate effect adding whey protein microgels (WPM) with an average diameter 4 ?m, or WPM adsorbed anthocyanins [WPM (Ant)] on textural and proper...

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes supplement proportion of 0 wt.%, 10 30 40 wt.% PO were produced their physicochemical properties, residue, sensory characteristics measured. The results show that content mois...

Wheat flour (WF) was substituted with different level of quinoa core (QCF), whole obtained by grinding mill (GQWF) and (RQWF) equipment separately, to develop QCF, GQWF RQWF-formulated fried-free instant noodles. Tensile properties quality attributes dough, cooking qualities, texture sensory analysis noodles were investigated. Substitution decreased optimal time iodine contrast index noodles, w...

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41℃ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textu...

An enzymatic method to tenderise golden pomfret (GP, Trachinotus blochii) flesh by marinating with bromelain (BML) solution was developed to produce GP fish balls with a texture similar to those of yellowtail fusilier (YF, Caesio cuning). Treatment with BML reduced the hardness, chewiness and gel strength significantly but increased the resilience of GP fish balls. As a result, 0.4% (enzyme-sub...

The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat Flour (OF) and assess the cooking yield, textural properties, sensory properties and proximate composition. Chicken nuggets were prepared with the addition of 0%, 10% and 20% of OF over and above the quantity of meat. The cooking yield was significantly higher in the nuggets containing OF. The increased...

The effect of mild heat fruit pre-treatment on some properties of fresh-cut cantaloupe melon during storage was determined. Whole fruit, previously held at 4 C, was immersed in heated water (60 C) with and without dissolved calcium lactate (1%). Fresh-cut processing was done immediately, either after treatment or after storage at 4 C for 24 h. Headspace gas accumulation during storage indicated...