Tempe can be processed to used as a variety of dishes and snacks. chips are tempeh made from the main raw material tempe which is thinly sliced ​​then seasoned then fried until it has crunchy texture. have become business opportunity for Rimbo Ilir, Tebo Regency, Jambi Province with four flavors, Balado, cheese, BBQ original flavors. The purpose this study help manager determine production volu...

BACKGROUND Existing diet quality indices often show theoretical and methodological limitations, especially with regard to validation. OBJECTIVE To develop a diet quality index based on the probability of adequate nutrient intake (PANDiet) and evaluate its validity using data from French and US populations. MATERIAL AND METHODS The PANDiet is composed of adequacy probabilities for 24 nutrien...

Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants have a number unique properties, practically not found traditional processed cheese chunks. Quercetin is most commonly plant flavonoids. Most studies confirmed the following basic properties quercetin: immunostimulating effect (increases activity phagocytes, T...

The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a range of experimentally manufactured processed cheese samples. This study also evaluates mid-infrared spectroscopy against other recently proposed techniques for predicting sensory texture attributes. Processed cheeses (n = 32) of varying co...

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, teff seeds were evaluated. changes in proximate composition, color values, rheological parameters, volatile profile, sensory, microbiological the samples stored at 4 °C for 90 days assessed. Significant differences initial contents dry matter, protein, fat observed amon...

The determining factor in the sale of products is not only quality and price policy, but also design type packaging. In conducted studies it was found that parameters processed cheeses polypropylene cups, briquettes, slices smoked sausage by organoleptic, physico-chemical, microbiological met requirements imposed on them relevant regulatory documents. highest score "sensory analysis" given to c...

The objectives of the present study are to describe the dietary sources of total fat and of saturated fatty acids (SFA) and to formulate food-based dietary guidelines for SFA in Belgian adolescents. A random sample of 13-18-year-old adolescents was drawn from secondary schools in the region of Ghent. A 7 d estimated food record method was used to quantify nutrient and food intake. The average d...