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The present study aims to optimize the formulation and frying conditions of Asian-popular prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized rice starch content (2–8%), prawn content (3–5%) and frying time (30–60 s) are the independent variables of the experiment based on Box–Behnken design. It was found that pregelatinized rice starch significantly (p < 0.05) reduced the oil uptake (%) of prawn chips. While hardness (g) and chewiness (s) of prawn chips were positively correlated with all independent variables, fracturability (g) was negatively correlated with pregelatinized rice starch content and frying time. An increase in prawn content significantly increased the overall acceptability of chips on a sensory basis. An optimum condition of 3.2% prawn, 8% pregelatinized rice starch and 42 s frying time gave prawn chips 5221.7 g hardness, 3999.2 g fracturability, 112.9 s chewiness, 8.8% oil uptake and 7.5 rating for overall acceptability. [ABSTRACT FROM AUTHOR]

Yogurt is a source of healthy bacteria and proteins. Consumption of fruits is beneficial for health. In this sense, the objective of this work was to evaluate the physicochemical composition, texture, and sensory acceptance of concentrated yogurts with addition of mixed pulp of jambolan and whole and powdered acerola. Five concentrated yogurts were prepared: F1 – Yogurt Control, F2 – Yogurt with 20% mixed pulp, F3 – Yogurt with 10% freeze-dried pulp, F4 – Yogurt with 10% lyophilized pulp with maltodextrin, and F5 – Yogurt with 10% dehydrated pulp (in oven). Yogurts with the addition of powdered mixed pulps showed a reduction in water activity, water content, and syneresis, in addition to an increase in acidity and ash. The incorporation of mixed pulp into yogurt increased the content of bioactive compounds. The texture profile showed that the F4 yogurt presented the best results. In the sensorial evaluation, the yogurts tested were well accepted by the consumer. [ABSTRACT FROM AUTHOR]

When industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The food’s solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0. [ABSTRACT FROM AUTHOR]

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, and can be used to produce functional foods. The aim of this study was to develop a novel functional Ricotta cheese fortified with different amounts of spirulina powder (SRC) (0.25 , 0.5, 0.75, and 1.0) g/100 g cheese and to evaluate the effects on the cheese's physicochemical, sensorial, and microbiological properties over a 21- day storage period at 5°C. Spirulina platensis had 70.4, 5.02, 6.77, 5.43, and 12.06 g/100 g (as drymatter) for protein, lipids, ash, fiber, and carbohydrate, respectively. It also had a high concentration of bioactive compounds, including 240.50 mg (as Gallic acid equivalents/100 g) of phenolic compounds and 30.79 mg/100 g of β-carotene. Ricotta cheese fortified with spirulina powder had a significant increase in protein, fat, ash, fibers, carbohydrates, and mineral contents. The total phenols, β-carotene, and 2,2-Diphenyl-1-picrylhydrazyl scavenging capacity of SRC also increased when compared with control. The textural properties of SRC cheese were improved, and it exhibited a more attractive color and desirable microstructure. The number of aerobic bacteria increased in SRC cheese, while no yeasts or mold were detected in all fresh cheese samples, but they appeared on the 14th day for the control sample and on the 21st day for the Ricotta cheese fortified with spirulina powder sample. Coliform bacterial cells were not observed in all fresh cheese or during storage. The addition of 0.75 g/100 g dry-solids SPP is found to be optimum in terms of color and other sensorial properties. [ABSTRACT FROM AUTHOR]

Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, & TBA were studied with the help of Box-Behnken Design. The formulation with 30.11g white wheat flour was found to be suitable for the preparation of the Multigrain soup sticks. The optimized Multigrain Soup Sticks had 15.30 ± 0.62v Protein, 12.14 ± 0.010% Fat, and 63.79 ± 0.50% Carbohydrates. The shelf-life of the optimized multigrain soup sticks was found to be 60 days based on chemical and sensory attributes. [ABSTRACT FROM AUTHOR]

The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydrocolloid and transglutaminase enzyme on the physical properties of restructured fish cooked ham. A central composite rotatable design was adopted for the optimization of the effects in terms of the textural properties (hardness, cohesiveness, adhesiveness, springiness, chewiness, and tensile strength), weight loss (cooking and exudation), and color. Transglutaminase addition favorably reduced the cooking loss, increased the hardness, cohesiveness, and chewiness, and improved the tensile strength of the product. Carrageenan addition produced increased adhesiveness, springiness, and tensile strength. In general, the interaction between agents caused a slight but significant color change in the product, making it redder. The results indicate the potential for using transglutaminase and carrageenan to improve or modify the textural properties of restructured fish products. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the physicochemical and sensory qualities of pre-fried and fried fish nuggets manufactured with partial replacement of coating flour by fish (Priacanthus arenatus) waste flour. Four formulations of pre-fried and fried nuggets were prepared as follows: control (coating with 100% wheat flour), C10 (coating with 90% wheat flour and 10% fish waste flour), C25 (coating with 75% wheat flour and 25% fish waste flour), and C40 (coating with 60% wheat flour and 40% fish waste flour). All samples were analyzed regarding proximate composition, instrumental color parameters, instrumental texture profile, and sensory attributes (overall liking, purchase intention, consumer interest, and check-all-that-apply). The addition of 40% fish waste flour in place of coating flour increased (P <.05) protein, lipid, and ash contents in both pre-fried and fried fish nuggets, while (P <.05) carbohydrate levels decreased compared to fish nuggets without the inclusion of fish waste flour. Overall, the replacement of coating flour by 25% and 40% fish waste flour increased (P <.05) h° angle and a* and b* values in both pre-fried and fried fish nuggets. In addition, the same replacement levels decreased (P <.05) hardness and chewiness in pre-fried nuggets, while increasing (P <.05) these parameters in fried nuggets. Regarding sensory attributes, fish waste flour increased (P <.05) the perception of a dark golden color, fish flavor, and crunchiness, leading to a higher (P <.05) overall liking and preference for nuggets containing 25% and 40% fish waste flour in replacement of coating flour. Therefore, the replacement of fish nugget coating flour with 40% fish (Priacanthus arenatus, Cuvier, 1829) waste flour is a potential strategy for waste management and health market encouragement. [ABSTRACT FROM AUTHOR]

Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB. [ABSTRACT FROM AUTHOR]

The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P < 0.05) moisture, aw, lightness index, cohesiveness, springiness and resilience, and higher (P < 0.05) pH, redness index, yellowness index, hardness, chewiness, lipid and protein oxidation compared to BTF0%, BTF2.5%, and BTF5%. Nevertheless, pH drops, lipid and protein oxidation were less pronounced (P < 0.05) for BTF10%, BTF15%, and BTF20% during storage. Although quality loss has been observed in breads containing ≥ 10% TF, bread at 5% TF did not display altered traditional wheat bread physicochemical characteristics and may be an attractive alternative for the health food market. [ABSTRACT FROM AUTHOR]

The effect of aloe gel (AG) and vegetable oil (VO) as animal fat replacers on the texture, dynamic rheology, microstructure, and oxidative stability of low-fat meat emulsions was evaluated. There was no difference in complex viscosity (η*), G'0 - G"0, and An values between 50% fat replacement and full-fat meat emulsion samples. In all the samples, the G' values were much higher than G' values with a small frequency dependency. In low-fat meat emulsion (50% fat replacement) samples, the difference between G' and G" was higher which suggested strong matrix network structure. Hardness and springiness values were affected (P < 0.05) by addition of AG and were in agreement with dynamic rheological parameters (G' and G"). The scanning electron microscopic (SEM) images of meat emulsion samples containing 50% AG showed more regular, compact, and dense continuous phase as compared to other samples. Higher oxidative stability (low TBARs) was observed (P < 0.05) in samples which contained AG. [ABSTRACT FROM AUTHOR]

Sponge cakes were prepared by incorporating barley flour (10, 20, 30, and 40% w/w) into wheat flours. The sponge cakes were evaluated for their physical, chemical, nutritional, textural and sensory attributes. All the prepared products exhibited high in fiber, mineral and protein contents when compared with the 100% wheat flour based product. Incorporation of barley flour improved the visual of the cake from pale cream to golden brown and texture found to be softer as indicated by the instrumental texture profile analysis of the resulted cake. The cohesiveness and adhesiveness increased as barley flour incorporation from 0 to 40% and these texture properties was not increased further during storage up to 120 h. Incorporation of 20% barley flour into wheat flour for preparing cake was found to be optimum, containing rich in β-glucan, iron, calcium, zinc and highest sensory scores. While the texture characteristics showed 0.262 cohesivess and 1.39 N mm adhesiveness. The prepared cake sample indicated that the product was nutritionally rich, softer and firmer as compared to the 100% wheat flour. The results indicated that the barley flour had an anti-staling effect during storage up to 120 hr. The addition of vegetable oil to the batter resulted in an improved texture. [ABSTRACT FROM AUTHOR]