the aim of this study was to assess the meat quality attributes of broiler chickens fed diets supplemented with silver nanoparticles coated on zeolite. a total of 375 one-day-old broilers was assigned in a completely randomized design to 1 of 5 treatment groups including: basal diet, basal diet supplemented with 1% zeolite, and basal diet supplemented with one of the three levels of zeolite coa...

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) poppy (Papaver rhoeas extracts on some chemical, physical, microbiological sensory properties bread dough bread. The pH, L, b, chroma, hue values decreased by usage hibiscus extract, while a value increasing. It determined as lowest pH 4.13; L 39.23; b 5.08; chroma 6.55, angle 54.65 highest 7.20....

The aim of this study was to develop a bread enriched with varying level ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% get antioxidants good rheological sensorial properties. Total phenolic content (TPC) gradually decreased increasing percentage maximum inhibition DPPH recorded (47.23%) 2% supplemented sample. Texture samples increased terms hardness, gumminess c...

The objective of this study was to evaluate the effects different gluten-free flours on physicochemical, textural and sensory properties meatballs. Five groups meatballs were produced: C: control with breadcrumbs, Gf1: buckwheat flour, Gf2: chickpea Gf3: corn flour Gf4: millet flour. increased protein content raw (P < 0.05). cooking yield results higher in than samples Chickpea (Gf2) (Gf3) m...

The objective of this project was to determine the contribution of lipid content to textural and sensory properties of fresh pork within defined pH classifications. Pigs (n = 1,535; from 248 sires and 836 dams) from the 1991, 1992, and 1994 National Barrow Show Sire Progeny Test were used in this study. The test included purebred Berkshire (107), Chester White (113), Duroc (249), Hampshire (220...

abstract- in this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. these isolates were made from raw materials obtained from filleting processes of silver carp (hypophthalmichthys molitrix) using acid and alkaline aided treatments. texture profile analysis was performed in order to obtain ha...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...

The present study was designed to develop and evaluate the nutritional, functional, sensory properties texture profile data of garlic peel powder fortified viz. 2%, 5% 10% value added pukhelein compared with control sample. Garlic showed crude fiber, carbohydrate ash content 60.57%, 21.71% 16.34%, total phenolic (TPC) 108.79 µg/ml GAE, flavonoid (TFC) 33.27 mg Quercetin/ml antioxidant activity ...

This study evaluated the effect of different concentrations (20, 40 and 60 mg/L) 3-aminobenzoic acid ethyl ester methanesulfonate (MS-222) on quality changes in turbot during simulated transport water. The results showed that ammonia nitrogen content transportation water each sample increased significantly, dissolved oxygen level decreased. MS-222-treated samples was higher than control group (...