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The objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days' storage at 4°C. Three sausage formulations were produced with different concentrations of NaCl (100%, 75% and 50%) and KCl (0%, 25% and 50% respectively). High pressure application reduced the total NaCl content and improved the sensory acceptance for taste and flavor compared to control beef sausages. The addition of KCl showed the lowest values for Na+ content; the highest scores for all sensory parameters, improved hardness and chewiness, with results not statistically different from the results obtained by combining HPP and KCl. Therefore, the use of HPP in combination with KCl was considered a technological and sensorial viable alternative to produce low sodium beef sausages. [ABSTRACT FROM AUTHOR]

In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51–72.40%) and dough stability time (7.38–13.10 min), while breakdown (802–554cP) and, setback viscosities (1154–900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73–131.37 mg/mL and 14.43–94.67 mg/mL), DPPH radical scavenging activity-IC50 (477.10 − 153.32 mg/mL and 500.41–94.32 mg/mL), and ferric reducing antioxidant power-IC50 (348.21–53.62 mg/mL and 350.31–36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20–13.40%), ash (0.53–2.86%), and the crude fiber content (0.21–15.60%) of biscuits increased, and calories reduced (497–375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes. [ABSTRACT FROM AUTHOR]

Sensory quality of roasted breast muscles of two genotypes of chickens kept for 9 weeks of life in an outdoor or indoor system was tested by Quantitative Descriptive Analysis (QDA). After roasting in a convective-steam oven, 72 individual pectoral muscles of cocks (36 from each genetic group, 18 from outdoor and 18 from indoor system) were subjected to the sensory evaluation. There was a significant effect of genotype on fat odor (fatty flavor, P = 0.007), color (P = 0.007), and texture parameters: juiciness (P = 0.046) and greasy feel (P = 0.027). The rearing system had a significant effect only on meat juiciness (P = 0.015). Significant genotype × rearing system interactions were found for juiciness (P = 0.015) and different taste (P = 0.05). Principal component analysis showed distinct differences in the sensory traits of roasted breast muscle of two chicken genotypes produced in different rearing systems. [ABSTRACT FROM AUTHOR]

This study describes the development of a beverage made from curd whey with the addition of functional ingredients such as calcium, vitamin D3, prebiotic dietary fiber, and its influence on human health. Samples of beverages with added calcium phosphate or calcium lactate were analyzed for the selection of optimal calcium preparation. Quality attributes of beverages were evaluated in their fresh state and during storage at intervals of 15, 30, and 45 days. The beverage with calcium lactate was chosen as the one with most stable quality indices for evaluation of the effect on health status of volunteers (n=30). Five hundred milliliters of beverage were consumed daily by the volunteers over a period of 21 days. A significant decrease in low density lipoprotein (LDL)-cholesterol (P<0.01) and triglycerides (P<0.01) concentrations after consumption of functional whey beverage with calcium lactate, vitamin D3, and prebiotic dietary fiber was determined. [ABSTRACT FROM AUTHOR]