... acceptability, respectively, even with different sensory profiles, indicating a relevant use to this by-product, which may favor the development of new products. Vania S. Carvalho can be contacted at: vania.carvalho@ifgoiano.edu.br DPPH Texture profile analysis ABTS Force of rupture Total phenolics...

... various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product. Findings There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except...

...). Chicken momos Color estimation Steam cooking Texture profile analysis The mean values for hardness, adhesiveness and cohesiveness decreased non-significantly with increased level of boiled chopped chicken meat. Hardness in meat products might be due to mechanical resistance of the myofibrillar...