Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
نویسندگان
چکیده
منابع مشابه
Physico-Chemical and Cooking Characteristics of Some Rice Varieties
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very go...
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Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste,...
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Forty three rice genotypes were used to evaluate their aroma detection through sensory test. Aroma was detected by 1.7% KOH as a sensory test. Thirteen rice genotypes were detected having strong aroma; ten had moderate aroma; fifteen had slight aroma and five had no aroma. In case of grain shape study, 37 genotypes were evaluated as slender and six as medium. In this study, grain aroma had sign...
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Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) h...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2007
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.13.35