The present study sought to evaluate the effect of basic amino acid (L-arginine (Arg), L-lysine (Lys), and L-histidine (His)) pretreatment on quality canned Antarctic krill. Additionally, changes in krill meat at different conditions processing stages were measured. Lys-pretreated exhibited 39.9% lower hardness, 19.8% chewiness, 47.2% thiobarbituric reaction substances (TBARS) compared control ...

Cocoa shell powder (CSP) has a high nutritional value due to their fiber content and bio-compounds, including polyphenols with antioxidant activity. In this study, CSP (0%, 1.5%, 3.0%) was incorporated into meat burger its effect on the properties of raw cooked hamburger evaluated. The significantly increased hamburger’s (0.13% 0.93%–1.78%) lipids (10.74% 13.34%–13.42%) content; hardness but be...

This study investigated the effects of mixed solid fermentation honeysuckle cereal flour with lactic acid bacteria and yeast on dough characteristics bread quality. Honeysuckle powder whole wheat were to make reconstituted flour, Lactobacillus plantarum implanted for fermentation. The dynamic rheological properties determined, including texture color; then, sensory evaluation antioxidant capaci...

This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four which were control (100:0), MN70 (70:30), MN40 (40:60), MN10 (10:90) with ratios boiled mushroom formulated in this study. A significantly (p<0.05) higher carbohydrate, protein, fat, crude fiber contents observed the increasing substitution. Nuggets prepar...

The objective of this study has been to verify whether a combination the standard Texture Profile Analysis and back extrusion, which we have named “TPAH” since analysis was performed after homogenization, can be applied products that are difficult handle. TPAH 180 samples, divided equally into 18 batches home-made pea-based patties, commercially meat patties. Seven parameters were measured on b...

Objective: To evaluate the substitution of pork meat with goat kid in formulation Vienna-type sausage.Design/methodology/approach: A randomized complete block design was used three treatments to substitute meat: control sausage 100% (SC1), 50% and (SC2), (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile sen...

In-pond raceway aquaculture (IPRA) is the rational prescription for water eutrophication and improves pond environment, enhancing production quality of fish. This experiment explored growth performances muscle grass carp with stocking densities 32 tail/m3 0.07 tail/m2 in IPRA traditional culture (TPC), respectively. The hepatosomatic index, visceral mass ratio, correction factor were statistica...

In this study, we investigate the influence of flour replacement and sugar removal on thermal mechanical properties frozen pancakes, along with measurement accompanying ice recrystallization. Results demonstrate that moisture content chemical composition pancakes their properties. Sugars enabled detection glass transition temperature pancake components: −11.8 ± 0.3 °C. Pancakes containing refin...

Date press cake (DPC) is a by-product of the date syrup industry with high content dietary fibers, minerals, and antioxidant compounds. Accordingly, present study aimed to evaluate inclusion DPC on color parameters, texture profile, sensory evaluation, microstructure properties, total phenolics, capacity jam. The was included in preparation jam an increasing level 0, 3, 6, 9, 12% (w/w). results...

The combination of flours from cereal and legume results in less caloric products, with high contents fiber, proteins, ash antioxidants. Thus, this study aimed at developing muffins made different proportions wholemeal rye flour (WRF) common black bean (WBF). Physicochemical physical analyses were performed to characterize starches, the muffins. Sensory analysis was also carried out. WRF had hi...