The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days o...

Snake fruit is generally consumed in the form of fresh fruit, but if it left too ripe, cracked skin can be seen, making less attractive. Alternative processing salak to process into lunkhead. Dodol produced using glutinous rice flour. In this study, another alternative was found, namely use modified cassava flour as a substitute for This study used response surface method with an experimental d...

objective: button mushrooms (agaricus bisporus) are among the most widely produced and consumed mushrooms in the world. generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. drying is one of the most important ways to preserve the yields with...

The present study was conducted to evaluate the addition of a mixture oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on quality characteristics toast bread. concentration OL BC (1:1 w/w ratio) 0 (T1), 1.5% (T2), 2% (T3), 2.5% (T4) total flour content. bread samples containing had more protein content (8.49%–9.65%) than control (6.81%; p < .05). highest phenolic co...

This research evaluates the quality and acceptability of 25%, 50%, 75% fish protein concentrate (FPC) egg substituted cakes. Proximate chemical composition, batter cake physical quality, microbial activity, sensory evaluation were carried out. An impressive increase in protein, fats ash content was noticed GPSC. By increasing FPC concentration, viscosity batters volume decreased, while specific...

Food texture is a complex property; various sensory attributes such as perceived crispiness and wetness have been identified ways to quantify it. Objective automatic recognition of these has applications in multiple fields, including health sciences food engineering. In this work we use an in-ear microphone, commonly used for chewing detection, propose algorithms recognizing three food-texture ...

A new generation of plant-based texturized meat analogues attempts to boost the consumption dietary fiber. In present study, oat fiber concentrate (OFC) and pea protein isolate (PPI) were combined (30:70; 50:50; 70:30) processed with high-moisture extrusion (long cooling die temperature [LCDT]: 40, 60 80 °C; screw speed [SS]: 300, 400 500 rpm) obtain meat-mimicking fibrous (FMAs). The results s...

Meat analog atau daging alternatif berbasis protein nabati telah memberikan preferensi konsumen akan pentingnya kesehatan. Potensi alami dengan karakteristik fungsional rumput laut menawarkan perspektif baru meat analog. Konsep rancangan serta strategi formulasi menjadi awal yang sangat penting. Penelitian bertujuan menentukan tiruan (meat analog) optimasi substitusi menggunakan mixture design....

This study determined the comparative of functional properties some Nigerian and imported rice varieties. The result showed a significant difference in at (p&gt;0.05). Illa (Nigerian) had highest Water Absorption Capacity (WAC) (353.76%) Oil (OAC) (218.32%) than variety. bulk density both samples less significantly different values. percentage values dispersibility (75.00%) were higher Ofada ri...

The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...