Textural quality characteristics

Xem 1-14 trên 14 kết quả Textural quality characteristics
  • The present study was taken up to evaluate the physico-functional, cooking and textural quality characteristics of foxtail millet (Setariaitalica) based vermicelli for development of functional value added novel product.

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  • The research was conducted to prepare β-carotene rich dahi with different levels of sweet potato (SP) juice (10, 20, 30, 40 and 50%). Different physical, nutritional and sensory characteristics were analysed to assay the quality of β-carotene rich dahi. Data on different parameters were recorded and analyzed. It was found that the physical, nutritional and sensory qualities of dahi improved by addition of Sweet potato juice. Addition of SP juice increases the Protein (3.60 to 6.77g), Ash (0.71 to 3.79%) and βcarotene content (4.52 mg/100g).

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  • Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. This fruit is a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. The study was planned with the objectives to develop and assess the shelf life of value added products of dried dates.

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  • Cookies were prepared by substituting maida with pearl millet flour (PMF) (60:40) and enriched with microencapsulated β-carotene (MBC) powder at 2, 4 and 6% levels. Cookies were evaluated for physico-chemical, sensory and textural quality parameters. Incorporation of MBC in pearl millet based cookies resulted in considerable improvement in β-carotene and total antioxidant activity of cookies when compared to maida with PMF, whereas calorific value was found to be slightly decreased. The spread ratio and spread factor were more or less same as compared to control sample.

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  • Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from 8.77 to 9.88 mm, average width varied from 2.02 to 3.09 mm, Average test weight varied from 27.12 to 30.19g, Bulk density and true density varied from 0.59 to 0.68 g/ml3 and 1.12 to 1.44 g/ml3 , Angle of repose 29.37 to 32.45 respectively.

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  • The study was carried out at university Research Farm, Tamil Nadu Veterinary and Animal Sciences University, under light textured soils. The treatments consisted of three irrigation levels viz., I1: drip irrigation at 100% Potential Evapo transpiration (PE), I2: drip irrigation at 75% PE and I3: surface irrigation, and three nutrient levels viz., F1: Farm Yard Manure (FYM) 25 t ha-1 + 50% recommended dose of fertilizers (RDF), F2: FYM 25t ha-1 + 100% RDF and F3:100% RDF. Cumulative irrigation water was calculated and applied as per the treatment schedule.

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  • In the present study, changes in compositional, physico-chemical, sensory and microbial properties of reduced-fat paneer (RFP) vacuum packed in laminated pouches was evaluated for its shelf-life at refrigerated temperature (7±1°C). Control paneer (CP) was prepared from standardized milk (4.5% fat/8.5% MSNF). The sensory characteristics, acidity (% LA), free fatty acid (% oleic acid), tyrosine content (mg/100g), textural properties and microbial quality (standard plate count, yeast and mold count and coliform count) of stored samples viz.

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  • In present study “Effect of Aloe Vera coating on the Quality of indo pacific-king mackerel fish Chunks during Chilled Storage”Indo pacificking mackerel fish chunks were dipped in aqueous solution containing 25%, 50%, 75% and 100% Aloe vera Gel before chilled storage for 8 Days. Their physical (color and drip loss), biochemical (peroxide value), chemical (moisture) and organoleptic characters (textural) were analyzed. Both control and Treated Fish chunks samples were analyzed periodically.

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  • Jackfruit is considered as heavenly fruit by ancient people of Southern parts of India. It is a rich source of vitamins, minerals and calories and offers numerous health benefits. The fruit is highly perishable due to its inherent compositional and textural characteristics. Proper postharvest technology for prolonging shelf life is necessary to makes its availability throughout the year.

    pdf5p quenchua4 06-04-2020 10 0   Download

  • The snacks were prepared by using spirulina as an ingredient with different concentrations. Proximate composition analysis was done to estimate moisture, protein, fat, carbohydrate, ash and energy content of the snacks. Nutritional value of the snacks was found to be increased with increase in the concentration of the spirulina. Organoleptic evaluation led to selection of 5% concentration of spirulina to be better when compared with 10% and 15%. Addition of spirulina not only increased the nutritional value of the product but also influenced the textural properties and quality characteristics.

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  • Aesthetics — Basics*1 Introduction 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.

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  • Grapes are good source of dietary sugars, organic acids and provide good amount of minerals like iron and phosphorus and some vitamins. Among the grape processed products raisins are one of the most important processed products obtained from grapes. The mature, clean and uniform size green grape berries (Thompson seedless) were taken. The berries were treated by using different methods viz. Preyal dip, Australian dip and soda dip. Drying was done at 50 and 60oC to study the effect of drying temperature on quality of raisin. The grape berries were dried from 78 per cent (345.54 per cent, d.

    pdf13p quenchua2 18-12-2019 11 0   Download

  • It is difficult to handle the maize dough when chapaties (unleavened Indian bread) have to be prepared, due to the absence of gluten proteins in maize. For improving the dough handling and chapati making characteristics of maize and quality protein maize (QPM) flour, effect of addition of casein protein (5% to 15%, w/w) alone and with 3% hydoxy propyl methyl cellulose (HPMC) was studied. Rapid visco analysis of flour blends, rheological, textural, properties of dough and texture as well as sensory evaluation of chapaties was studied.

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  • The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance.

    pdf10p vihamax2711 21-04-2020 7 0   Download


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