The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companie...

This study was carried out to assess the effect of clinoptilolite coated with silver nanoparticles on meat quality attributes of broiler chickens during frozen storage. A total of 375 one-day-old broiler chicks were assigned in a completely randomized design to 1 of 5 experimental groups including: basal diet, basal diet supplemented with 1% clinoptilolite and basal diet supplemented with 1% cl...

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 and 15 g/L during the first curd formation, together with calcium chloride (CaCl 2 ). type rennet (animal microbial) varied 0.25 ml/L milk. Ripening done in one month 4°C. Acco...

In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes utilize added value of (R10, R20, R30, R40 means amounts raw makgeolli). Raw content did not significantly differ moisture content. pH, L value, hardness gumminess decreased increasing addition ...

This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement 25, 50, 100%, respectively. The addition of CSF increased the total proteins, fats, mineral contents. However, volume, uniformity, symmetry were lowered significantly ( p > 0.05 ) an elevate...

• Low salinity is new used in mud crab culture to expand the inland saline aquaculture. Dietary lipid source, but not salinity, influenced nutritional values of flesh crab. changed myofiber structure and provided texture for consumers. dietary soybean oil weakened umami taste aroma flesh. The quality crustaceans’ has direct impact on consumers’ purchase choices, with water environment nutrition...

Abstract Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling final product properties. In this study, pork was partially replaced with texturized pumpkin seed at 12.5, 25, 37.5, 50% obtain dry-cured hybrid sausages their ripening (acidification, drying) durin...

Aloe Vera leaves have great potential as an economic supplement with adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes leaf gel (AVG) powder. AVG was freeze-dried produce powder (ALP), and four were prepared different proportions of ALP (0, 4, 6, 8%). contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 0.64), iron (175 3.05) than re...

Abstract The edible flowers and its several products gaining importance as functional food. Pumpkin flower mainly consumed in India Mexico but due to lack of scientific research there is a neophobia among people. objective the paper analyse physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content fatty acid profiling. fresh pumpkin was having an a...

Yogurt is one of the most common fermented milk products. It consumed directly as food or used for production desserts and ice cream. The urgent task yogurt producers improving product quality due to additionally introduced protein components. In this study, an effect isolates concentrates on rheological parameters was evaluated. methods included determination dynamic viscosity texture indices,...