... 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...

... Limited Licensed re-use rights only Starch digestibility Microbial shelf life Sourdough Pore area Texture Hümeyra Çetin Babaoğlu can be contacted at: humeyracetin@selcuk.edu.tr Conflicts of interest: The authors declare that they have no conflict of interest...

... 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...

... Research Service (2008) guidelines (2008). Base formulations consisted of sorghum or corn flour (76.3 per cent) with defatted soy flour (23.7 per cent). Texture Viscosity Food aid Extrusion Flavour Fortified blended foods Food insecurity around the world is increasing due to growing...

... at: michael.ngadi@mcgill.ca © Emerald Group Publishing Limited 2015 Food 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...

... 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...