Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "sensory properties" wg kryterium: Temat

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-4 z 4
    Tytuł:
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    Autorzy:
    Conte, Paola
    Fadda, Costantino
    Drabińska, Natalia
    Krupa-Kozak, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1369541.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free breadmaking
    gluten-related disorders
    texture characteristics
    nutritional value
    sensory properties
    review
    Opis:
    The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
    Autorzy:
    Wang, Yingqiang
    Zhao, Hongxia
    Song, Xi
    Zhang, Wenjie
    Yang, Feng
    Powiązania:
    https://bibliotekanauki.pl/articles/2019405.pdf
    Data publikacji:
    2022-03-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    instant foxtail millet
    drying kinetics
    physicochemical properties
    sensory quality
    Opis:
    The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10-9 m2/s, 9.80×10-9 m2/s, 4.14×10-9 m2/s and 6.20×10-9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 69-78
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
    Autorzy:
    Kowalski, Stanisław
    Mikulec, Anna
    Skotnicka, Magdalena
    Mickowska, Barbara
    Makarewicz, Małgorzata
    Sabat, Renata
    Wywrocka-Gurgul, Anna
    Mazurek, Aleksandra
    Powiązania:
    https://bibliotekanauki.pl/articles/2152157.pdf
    Data publikacji:
    2022-11-14
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    edible insects
    sensory assessment
    microbiological properties
    amino acid profile
    fatty acid profile
    Opis:
    The aim of this study was to evaluate the possibility of using insect flour for sponge cake supplementation. Consumer acceptance, chemical composition, textural properties, and microbiological characteristics were determined. The addition of mealworm flour significantly increased the content of nutrients, especially protein, ash, lipid, and dietary fiber. Mealworm flour influenced the color parameters as well as textural properties. The fatty acid profile was dominated by monounsaturated fatty acids, ranging from 9.72 g/100 g for wheat flour sponge cake to 41.82 g/100 g for sponge cake with 20% addition of mealworm flour. The amino acid profile of mealworm flour was characterized by a significantly higher content of essential amino acids compared to wheat flour and sponge cakes. Sponge cake supplementation resulted in a good nutritional value of protein except for lysine which was the limiting amino acid in all samples. However, the limiting amino acid index was 63.04-63.10% compared to 30.38% for the mealworm and wheat sponge cake, respectively. The presence of insect flour reduced the organoleptic properties of the obtained sponge cakes, regardless of its quantity. The addition of mealworm flour contributed to a significant reduction in the hardness and fracturability of the sponge cakes on the baking day and during the 30-day storage. Insect flour addition did not reduce the microbiological safety of the final product. The study results indicate the possibility of using mealworm flour in the production of confectionery products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 393-405
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
    Autorzy:
    Marta, Herlina
    Yusnia, Shifa A.
    Fetriyuna, Fetriyuna
    Arifin, Heni R.
    Cahyana, Yana
    Sondari, Dewi
    Powiązania:
    https://bibliotekanauki.pl/articles/31341118.pdf
    Data publikacji:
    2024-05-24
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Amorphophallus paeoniifolius
    flour blends
    gluten-free steamed brownies
    hedonic sensory test
    Manihot esculenta
    pasting properties
    texture parameters
    Opis:
    This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 188-196
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies