• Title/Summary/Keyword: physical and sensory properties

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The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage

  • Kurt, Sukru
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.300-308
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    • 2016
  • In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

Noodle Making Characteristics of Buckwheat Composite Flours (메밀복합분을 이용한 제면 특성)

  • 김복란;최용순;김종대;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.383-389
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    • 1999
  • To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

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Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties (대용 식품의 텍스츄어 특성 및 그의 측정 방법)

  • Bourne, Malcolm C.
    • Korean Journal of Food Science and Technology
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    • v.7 no.3
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    • pp.168-180
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    • 1975
  • Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.

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Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

  • Yang, Han-Sul;Kim, Gap-Don;Choi, Sung-Gil;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.30 no.3
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    • pp.365-372
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    • 2010
  • Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder (은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성)

  • Kim, Jung-Mi;Suh, Dong-Soon;Kim, Young-Suk;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.410-415
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    • 2004
  • Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

Enzyme-Resistant Starch Content, Physical and Sensory Properties of Tarakjuk (Milk-Rice Porridge) with Different Amylose Content (아밀로즈 함량별 타락죽의 효소저항전분 함량, 물리적 및 관능적 특성)

  • Lee, Gui-Chu;Kim, Jung-Eun;Kim, Yoon-Sun
    • Journal of the Korean Society of Food Culture
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    • v.21 no.2
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    • pp.171-178
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    • 2006
  • Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

Physical and sensory characteristics of butter sponge cakes prepared with soybean oil and hicook (기능성 식용유를 이용한 저열량 버터 스폰지 케잌의 제조)

  • 문수재;오혜숙;이명희
    • Korean journal of food and cookery science
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    • v.11 no.4
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    • pp.323-329
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    • 1995
  • The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20% relative to cakes with soybean oils.

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Replacement of Sucrose with Other Sweetener in Sponge Cakes (대체 감미료를 사용한 Sponge Cake의 특성)

  • Choi, Young-Jin;Kim, Kwang-Ok
    • Korean journal of food and cookery science
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    • v.6 no.2
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    • pp.59-66
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    • 1990
  • The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.

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Relative Sweetness of Sucralose in a Cookie System and Physicochemical and Sensory Properties of Low Calorie Cookies Containing Sucralose (수크랄로스의 상대당도 및 수크랄로스를 함유한 저열량 과자의 품질 특성)

  • Kim, Mi-Young;Lee, Yun-Mi;Kim, Yang;Suh, Dong-Soon;Chung, Seo-Jin;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.501-505
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    • 2006
  • This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

  • Shahrai, Nurul Nuraliya;Babji, Abdul Salam;Maskat, Mohamad Yusof;Razali, Ahmad Faisal;Yusop, Salma Mohamad
    • Animal Bioscience
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    • v.34 no.5
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    • pp.904-913
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    • 2021
  • Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.