This study investigates the effect of salt reduction through inclusion seaweed (Kappaphycus alvarezii) on physicochemical and sensory qualities chicken patties. A control sample (1.5% without seaweed) four patty formulations were used with two levels (1% 1.5%) (2% 4%). Adding improves water holding capacity minimized cooking loss in reduced-salt In addition, adding decreases shrinkage diameter ...

Motivated by the lack of studies that standardize and optimize parameters texture tests, this study aimed to determine operating conditions for TPA maximize discrimination among samples fruit preserves. The commercial guava preserves was evaluated using a texturometer. Design Central Composite Rotational (DCCR) method applied with four independent variables: speed test, sample volume, time betw...

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss fresh [Poss Design Limited, Oakville, Ontario, Canada]) and breast trim (CBT) were used as raw materials in frankfurters. Texture, color, lipid oxidation measured over a refrigerated storage period of 98 d. Both MSC higher fat lower moistu...

The effect of screw speed and oyster mushroom addition on the texture characteristics (hardness, gumminess, chewiness) specific mechanical energy (SME) was determined via factorial experiment design. Individually increasing speeds had little compared to effects addition. However, combined significantly reduced (p ≤ 0.05) all characteristics. hardness (3521.35 g) gumminess (2717.85) meat analog ...

ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free with carboxymethyl cellulose and psyllium husk evaluate their effect on the quality of final product.
 Gluten-free was produced rice flour, white corn potato starch, soy protein isolate, or used as binding agents. Then, we evaluated these hydrocolloids color, texture, cooking...

This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various parameters were optimized for textural, gelation sensory properties. 3D contour plots showed that independent variables, such as extraction time, temperature concentration significantly affected (p < 0.05) texture gel. It observed from RSM analysis target responses regarding...

In this study, we evaluated the effects of immersion freezing (IF) with coolant and air (AF) techniques different storage temperature (?18°C ?30°C) on quality groupers following frozen storage. Water loss rate, total volatile basic nitrogen, K-value, were positively correlated time. The pH first decreased then increased. Destruction muscle fiber structure led to changes in grouper texture chara...

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redne...