Application of starch-albumen powder as breading material in fried foods: An optimization study

The potential of using starch-albumen powder (SAP) as solid coating powder for fried food application was studied. Egg albumen was mixed with 10–30% dried starch and dried at 40–60°C air velocity of 4.5 m/s to produce SAP. SAP was used to coat wet yam chips prior to frying at 180°C for 3 min. The drying temperature and starch content in SAP significantly affected the oil uptake and moisture of fried chips. The increased amount of albumen (or reduced starch) content significantly reduced oil uptake. The sensory attributes influenced the overall acceptability of the fried chips in the order of taste > flavor > texture > appearance. To minimize oil uptake and moisture content and maximize acceptability of the fried chips, SAP dried at temperature of 40°C with starch content of 11.3% should be used. The study further indicates the potential of using SAP as coating in some other food products.     

Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0.05). Post hoc analysis (using Fisher′s least significant difference method) indicated that the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion. Cake weight was not affected by chia gel in the formulation, although cake volume was lower as the percentage of substitution increased. Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics.     

Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert

Reducing dietary fat intake may lower the risk of developing coronary heart disease. This study examined the feasibility of substituting okra gum for 25%, 50%, 75%, or 100% milk fat in frozen chocolate dairy dessert. Fifty-six consumers evaluated the frozen dairy desserts using a hedonic scale. Consumers rated color, smell, texture, flavor, aftertaste, and overall acceptability characteristics of all products as acceptable. All ratings were similar among the products except for the aftertaste rating, which was significantly lower for chocolate frozen dairy dessert containing 100% milk-fat replacement with okra gum compared with the control (0% milk-fat replacement) (P<0.05). Whereas melting points of all products were similar, melting rates slowed significantly as milk-fat replacement with okra gum increased, suggesting that okra gum may increase the stability of frozen dairy desserts (P<0.05). Overall, this study shows that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.     

The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology

The effect of Carboxymethyl cellulose (CMC) gum in three concentrations of 0.5, 1, and 1.5% (w/v) was investigated on the oil uptake and qualitative properties (moisture content, color, and overall acceptance) of zucchini during frying at 150, 165, and 180°C for 1, 3.5, and 6 min. To determine optimum conditions of frying operation, the response surface methodology (RSM) was used. Based on the modeling performed, the lowest oil uptake (1.93%) was determined for the coated samples with concentrations of higher than 0.75% of CMC gum and fried at temperatures less than 157.5°C for 2.25 min. The optimization results of RSM showed that oil uptake of zucchini coated with CMC gum during frying is decreased significantly (p < 0.05) with the reduction of operation time and temperature, and concentration of CMC gum. Optimum conditions for decreasing oil uptake of coated zucchini pieces were 153.46°C, 0.5%, 1.03 min for temperature, concentration and time, respectively.     

Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults

Abstract

Protein-enhanced soups (PES) may improve protein intake among older adults. This study examined sensory attributes (aroma, texture, taste, and overall acceptability) and preferences of PES (chicken noodle and cheddar broccoli) compared with flavor-matched control soups (FCS) among older adults (≥65 years) and evaluated dietary profile changes of a standard menu based on the substitution of one PES serving/d for a standard soup. Modified paired preference tests and 5-point facial hedonic scales were administered to participants (n?=?44). No significant differences in sensory attributes between either PES compared with FCS were identified, but significant gender- and age-related differences (p?<?0.05) were observed. About Sixty-one percent of participants preferred protein-enhanced chicken noodle soup while only 38% preferred protein-enhanced cheddar broccoli soup to their respective FCS. Substituting one PES serving for one non-fortified soup serving per day resulted in significantly higher (p?<?0.001) protein profile. Results suggest that all attributes of PES were consistent with sensory expectations and PES substitution could improve protein provision.     

Changes in ascorbic acid,beta‐carotene and sensory properties in Sundried and stored Amaranthus hybridus vegetables

Amaranthus hybridus was grown as a leafy vegetable in Dar‐Es‐Salaam, Tanzania. Freshly harvested leaves were analyzed for moisture content, beta‐carotene and reduced ascorbic acid. The leaves from the four sites were bulked, blanched and sundried with shade provision drier. The dried samples were stored in polythene bags at 22°C, 28°C and room temperature (30°C to 32°C). At the beginning and thereafter every month during storage, the vegetables were analyzed for beta‐carotene and ascorbic acid and subjected to sensory evaluation in comparison with fresh cooked leaves.

Sundrying of the amaranth leaves resulted in significant reductions (P < 0.05) in the levels of ascorbic acid and beta‐carotene, of 87.4% and 16.3% respectively. After storage of the dried vegetables for three months, the retention at 22 ° C, 28 ° C and room temperature of ascorbic acid and beta‐carotene were 42, 40 and 36 mg/100g and 32.4, 29.5 and 27.4 mg/100 g dwb respectively. Sensoric quality evaluation of amaranth leaves showed that significant differences (P < 0.05) existed in appearance and colour, flavour, texture and overall acceptability, although the dried vegetables were still acceptable in all the sensory characteristics tested. The study established that the vegetables could be dried to produce an acceptable product which maintained its eating quality for up to three months in storage.     

Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato

This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and β-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p > 0.05) protein, fat and ash contents but higher (p < 0.05) moisture content than control. There were differences among the nugget samples with respect to sensory qualities, and control samples as well as samples with 10% added carrot/sweet potato had higher overall acceptability scores. Hunter color values (L*, a* and b* values) were higher (p < 0.05) for both the formulated products, while their textural parameters were nearly unchanged. In conclusion, carrot and sweet potato at 10% added level have greater potential as good source of dietary fibers and β-carotene and may find their way in meat industry.     

Pureed cannellini beans can be substituted for shortening in brownies

Studies have shown white beans to be an effective fat replacer in dropped cookies. However, research is needed to determine whether legumes may be an effective replacement for fat in other types of cookies. This study determined the overall acceptability, sensory characteristics, and nutrient content of brownies (bar cookie) made using cannellini beans as a replacement for shortening. Cannellini beans were used to replace 25%, 50%, and 75% of the shortening (by weight) in a control brownie formula. One hundred twenty untrained panelists participated in rating the brownies on a seven-point hedonic scale. Analysis of variance conducted on the acceptability and sensory characteristics indicated a statistically significant effect when replacing fat with beans for acceptability, tenderness, texture, and flavor (P<.05). Post-hoc testing (Scheffe's test) indicated that neither the 25% nor the 50% bean brownies were significantly different from the control in overall acceptability, tenderness, texture, or flavor. Also, the 50% bean brownies, compared with control, had 2.6 g less fat and 21 fewer kcal per 1.4-oz serving. This study demonstrated that pureed cannellini beans can replace as much as 50% of the fat (by weight) in brownies, while yielding an acceptable and more nutritious product.     

Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix

The objective of this study was to develop a cereal-pulse complementary food fortified with different concentrations of pumpkin powder (Cucurbita moschata), and to analyse its sensory and physic-chemical parameters. Fresh pumpkins(Cucurbita moschata) were procured from the market and dehydrated and powdered in the laboratory. Sorghum (Sorghum vulgare) and whole green gram (Vigna radiate) were germinated, dried, pulverised and combined with powdered rice (Oryza sativa) in the ratio of 2:1:1. Pumpkin powder was added to this mixture at 10%, 20% and 30% variations. The complementary weaning food mix was subjected to sensory analysis (appearance, colour, flavour, texture and overall acceptability) by semi-trained panelists. The mix was analysed for its moisture, energy, protein, fat, carbohydrates, fibre, beta-carotene and anti-oxidant content. Nutritional analysis of the weaning mix demonstrated that there was a significant increase in the protein, fibre, carbohydrate and antioxidant levels with an increase in concentration of pumpkin powder. The sensory analysis revealed that the complementary food mix with 20% pumpkin powder fortification had good sensory qualities.     

Influence of Processing Parameters on Microbial Load,Sensory Acceptability,and Mineral Contents of Dehydrated Catfish (Clarias gariepinus)

Catfish was dehydrated to improve handling using Response Surface Methodology for experimental design. Brine concentration (%), brining time (min) and drying temperature (°C) as processing parameters interacted in different combinations. Influence of processing parameters on microbial load, sensory acceptability and mineral contents of dehydrated catfish was investigated. Data analysed using regression, ANOVA and average ranking grade. Low total viable and fungi counts (ranged 1.0x10³-3.0x10³ CFU/g) with no detection of pathogen indicates safety for consumption. Brine concentration significantly (p < 0.05) influenced the texture of catfish. The model accounted for only 29.36% of the total variation (R² = 0.2936). The 6% brine, 90 min and 110°C treatment, significantly improved the overall-acceptability. Calcium content (ranged 19.60–52.60 mg/100 g) was significantly higher which could improve the nutrient intake to facilitate development and maintenance of strong bones. Knowledge about safety, acceptability and nutrient content of dehydrated catfish could contribute positively to reshaping decision-making about catfish consumption.     

Median sensory distal amplitude and latency: Comparisons between nonexposed managerial/professional employees and industrial workers

To test for associations between occupation and median nerve dysfunction, measures of median motor and median and ulnar sensory amplitude and distal latency were compared among three populations: control subjects without occupational exposure to highly forceful or repetitive hand exertions (N = 105), industrial workers with hand/wrist symptoms (N = 103), and asymptomatic industrial workers (N = 137). Mean sensory amplitudes were significantly smaller (p < 0.05) and motor and sensory distal latencies were significantly longer (p < 0.001) in the industrial “asymptomatic hand” population compared to the control population. Prolongation of median relative to ulnar latency was significantly longer in the asymptomatic industrial population (p < 0.05). Results were most plausibly explained by differences in checklist identified ergonomic stressors. Median sensory amplitudes were significantly smaller (p < 0.01) and latencies longer (p < 0.05) for industrial workers with exposure to high grip forces compared to those without. Exposure misclassification may have reduced power to detect statistically significant differences between exposed and nonexposed population groups. © 1993 Wiley-Liss, Inc.     

Quality Characteristics of Noodles Produced from Wheat Flour and Modified Starch of African Breadfruit (Artocarpus altilis) Blends

Wheat flour and modified-starch from African breadfruit (MS) were used in ratios of 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50 to produce noodles. Chemical composition, culinary and sensory attributes of the noodles were investigated. The protein, fat, ash, crude fiber, moisture and calorific values of the flour noodles ranged from 4.76 to 0.33%, 0.35 to 0.57%, 0.83 to 0.57%, 0.53 to 0.57%, 8.03 to 0.15% and 349.51 to 355.81 kcal/100 g respectively. Moisture content increased with increasing addition of MS and later reduced. Addition of MS flour up to 30% had no significant effect on the overall acceptance of noodles. The results showed that MS flour can be incorporated up to 30% for noodles to improve the nutrient value without affecting the acceptability. There were no significant difference (p < 0.05) in the sensory attributes of the noodles up till 30% level of inclusion with MS.     

Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer

Today’s diners want slightly healthier menu items when dining out. Most of the traditional bakery products contain a high amount of fat and cholesterol. A single slice of banana bread contains 261 calories, and nearly 23% of the calories are from fat. Making bakery products healthier could be a good start to help decrease the risk of cardiovascular diseases. However, preparing a low fat and delicious product may be a challenge to culinary professionals. This study investigates the acceptability of using okra gum as a fat replacer in banana bread and develops the replacement methods for the applications. Findings showed that okra gum can replace fat in banana bread and greatly enhance the nutritional density of banana bread without significantly sacrificing its color, texture, flavor, and overall acceptability. Results of this study provide a gateway for further research with okra gum as a fat replacer in bakery products.     

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.     

Influence of Avocado Purée as a Fat Replacer on Nutritional,Fatty Acid,and Organoleptic Properties of Low-Fat Muffins

Objective: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing muffins with 25%, 50%, 75%, and 100% avocado purée as a fat (butter) replacer.

Methodology: The resulting products were compared to the control muffin, which was made with 100% butter. Muffins were analyzed for nutritional content, fatty acid profiles, and sensory acceptability.

Result: Muffins incorporated with avocado purée revealed a significant increase (p < 0.05) with respect to moisture, ash, and carbohydrate in comparison with the control sample. However, no significant changes (p > 0.05) were detected in all muffin formulations for protein and dietary fiber content. Both fat content and caloric value of muffins incorporated with avocado purée were significantly decreased (p < 0.05). The fatty acid profile showed that there was an increment in the monounsaturated fatty acids (MUFA) content by 16.51% at full-fat substitution. The sensory evaluation test demonstrated that muffins had acceptability at up to 50% substitution. Fat substitution at higher than 50% lead to undesirable flavor and aftertaste, which was significant (p < 0.05) to the panelists.

Conclusion: The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution.     

Preferences for steaming of vegetables

Background:  Steaming retains vitamins and phytochemicals in vegetables better than boiling; thus, it is important to promote this cooking method. The present study aimed to determine what vegetable would be best to use in a campaign to promote steaming.
Methods:  Carrots, broccoli and green cabbage were boiled, steamed or microwave steamed. Untrained assessors ( n  = 50) evaluated the sensory properties of appearance, texture, taste and overall acceptability using a hedonic rating test on a scale from 1–9. Average scores for overall acceptability were calculated for each type of cooking according to the assessors' usual cooking method.
Results:  For all features, steaming and microwave steaming were rated significantly higher than boiling for broccoli (for acceptability 6.2 and 7.1 versus 5.1; P  <   0.001), whereas carrots were similarly considered better for flavour and overall acceptability. Generally, cabbage was rated lower for all features, with no differences amongst the cooking methods (4.9–5.2 for acceptability). Only two of twenty-one subjects who usually boil vegetables preferred the boiled vegetables in the present study.
Conclusions:  Generally, steaming and microwave steaming were preferred for certain vegetables, even by those who normally boil them. Barriers to change need to be considered when planning the promotion of steaming as a regular method of cooking vegetables, although it may be more convincing to use vegetables such as broccoli that are perceived as being most acceptable when steamed.     

Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute

Low dietary fat intake may reduce the risk of developing atherosclerosis. This study determined the feasibility of using okra gum as a fat replacer in chocolate bar cookies. Fat-free cookies were prepared with okra gum (OK) or applesauce (AP), replacing margarine and egg yolk in high-fat cookies (CTL). The moisture content of cookies was determined by using a drying oven. The moisture contents of fresh OK (28.3+/-0.4%) and AP (27.6+1.1%) cookies were higher than CTL (8.5+/-0.3%) and remained higher after 48 hours (P<.001)(n=3). Fifty-two consumers evaluated the quality of cookies using a hedonic scale. Sensory scores for color, smell, flavor, aftertaste, moistness, and overall acceptability for fresh cookies were acceptable, yet lower for flavor and aftertaste in fat-free cookies than CTL (P<.01). After 48 hours, moistness ratings for fat-free cookies were acceptable and higher than CTL (P<.01). Okra gum is an acceptable fat replacer in chocolate bar cookies.     

Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt

Soursops (Annona muricata L.) are highly aromatic fruits with white juicy flesh and are native to tropical North and South America. The ripe fruits are highly perishable, as they become soft and easily bruised. The objectives of the study were to incorporate soursop nectar at 0%, 5%, 10% and 15% in stirred yoghurts and to analyse the products for chemical and sensory quality. A focus group evaluated the initial yoghurts for process modifications. Yoghurts were evaluated on sensory attributes of appearance and colour, body and texture, flavour and aroma, and overall quality. Yoghurts with 10% and 15% soursop nectar had the highest (P<0.05) overall quality scores (12.60/20 and 12.75/20, respectively) but differed (P<0.05) in flavour and aroma from plain yoghurt and 5% soursop yoghurt. Most panelists would consider purchase of 10% and 15% soursop yoghurts over 0% and 5% soursop yoghurts. These yoghurts provided high percentage daily values of zinc, phosphorus and calcium and a good level of protein.     

Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan)

Whole wheat flour was fortified with premix containing ferrous sulfate, ethylenediamine tetraacetic acid and folic acid (20.0:20.0:1.5 ppm) and was stored at ambient temperature for 60 days. Naans (flat bread) were prepared from 0 ppm, 25 ppm, 50 ppm and 75 ppm ferrous iron-fortified flour samples at 10-day intervals and were analyzed for physicochemical constants and sensory evaluation. It was observed that flour containing 75 ppm ferrous sulfate contained the highest iron residues. The total iron in flour samples showed no significant difference, while ferrous iron significantly decreased in fortified flour (0.53-3.08%) and in the naans (0.42-3.48%) because of its oxidation to ferric iron during storage. The phytic acid content decreased (0.886-0.810%) significantly during the same storage period. Iron levels affected some sensory characteristics significantly (P < or =0.05), including color, texture, flexibility, chewability and overall acceptability of the naans, but not taste and flavor. The sensory attributes of naans illustrated that naans containing 50 ppm ferrous iron are more acceptable than those prepared with 75 ppm ferrous iron.