... and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured. Findings The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue...

... have a superior effect on food-quality inferences compared to food descriptors stimulating only one sense. Instead, food descriptors referring to the texture, viscosity or mouthfeel of a dish, (i.e. oral somatosensory descriptors), impact on food-quality inferences, while adding flavour attributes did...

... 10 03 2023 12 04 2023 13 04 2023 © Emerald Publishing Limited 2023 Emerald Publishing Limited Licensed re-use rights only Starch digestibility Microbial shelf life Sourdough Pore area Texture The demand for sourdough products has increased recently due...

... and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut...

... of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties. Findings Proximate composition and in vitro protein digestibility showed no differences between...

.../approach Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences...

... with the potential for use as supplementary foods for infants and children. Edgar Chambers IV can be contacted at: eciv@ksu.edu 04 05 2018 05 09 2018 02 11 2018 © Emerald Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Texture Viscosity Food aid...

... processing Colour Quality Texture Oil Plantain (Musa paradisiaca L.) ranks among the leading cultivated crops like cereals and citrus fruits. The current annual world production of bananas and plantains is estimated to be approximately 145 million tons. About 85 percent of this global production...

... handling and processing. Design/methodology/approach – The physical, textural and chemical properties as well as volatile profile and free radical scavenging capacity of eight cultivars (cvs “Acco”, “Arakta”, “Bhagwa”, “Ganesh”, “Herskawitz,” “Molla de Elche”, “Ruby”, and “Wonderful”) were quantified...

...Elza Maria Meinert; Luiz Henrique Beirão; Evanilda Teixeira Restructured shrimp made with three different formulations were evaluated using subjective and objective texture analysis. The three formulations showed statistical similarities with breaded whole shrimp in terms of gumminess and oily...