Endogenous factors responsible for the textural characteristics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopect...

This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than ...

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the contr...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according the Central Composite Rotatable Design, two independent variables (pequi oil and emulsifier) levels (7 13%; 1 2%) were assessed for moisture, protein, lipids, pH, acidity, color, texture. conclusion, emulsifier improved texture body of by decreasing its c...

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...

The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced fat and salt contents was evaluated in terms of chemical, microbial and consumer acceptability. The implantation of the inoculated yeast strain was confirmed by RAPDs of M13 minisatellite. A reduction of 17e20% salt and 10e16% fat content was achieved. These reductions affected the sausage quality by produc...

Processing and storage (4 ± 1°C) quality of Low-fat buffalo mozzarella cheese (BMC) was evaluated with carboxymethyl cellulose (CMC) as fat replacer. Five treatments of BMC viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% MF) without CMC (CLFC), Low-fat cheese with 0.2% CMC (LFC-1), 0.4% CMC (LFC-2) and 0.6% CMC (LFC-3) were comparatively evaluated. Melting time...

Meat obtained from Munjal and Harnali breeds of sheep were used for preparation of patties and were analyzed for quality attribues. The breed effect on the product quality was analyzed to produce a detail picture in reference to the parameters like physicochemical, textural, sensory characteristics. It was found that Munjal and Harnali breeds have no significant (p ≤ 0.05) effect on physico-che...

In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus co...