...% jackfruit +5% pea protein), while maintaining constant ice, oil, starch and flavourings. All samples were assessed for: Physicochemical properties, functional composition and nutritional composition. Advanced characterization included: Texture profile analysis, microstructural evaluation via scanning...

..., alongside a control. All the samples were investigated for physico-chemical parameters (pH, cooking yield and emulsion stability), proximate composition, colour, texture profile analysis and sensory characteristics. Findings With the incorporation of seaweed powders, the level of salt to be added...

...Hayriye Sekban; Zekai Tarakci Purpose The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese. Design/methodology/approach Six types of Golot cheeses were produced in this study. While the control sample...

... is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84). Originality/value Psyllium presented several antioxidant...

... was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation...

... calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP...

...Mojtaba Yousefi; Nasim Khorshidian; Hedayat Hosseini Purpose The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products. Design/methodology/approach Several studies on the physiochemical, textural and sensorial effects...

... was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet). Findings It was observed...

..., functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p...

..., traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour...

... with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie...