Acceptability of green soybeans as a vegetable entity

A profile of the sensory characteristics of greensoybean and consumer intent of purchasing the productwere determined. Thirty-one green soybean genotypesfrom maturity groups III to VI harvested between R6and R7 were frozen, boiled, shelled, and evaluated forcolor, texture, sweetness, nuttiness, beaniness,oiliness, aftertaste and overall eating quality bythree sensory panels. Results showed highly significant (p<0.01) variabilities among the genotypes in allsensory parameters and highly significant correlationsamong several parameters. The green soybeans, whenboiled, ranged from lightly green to green, wereslightly resistant to chewing, slightly nutty,slightly beany, not oily, imparted a pleasantaftertaste and had a fairly good overall eatingquality. The green soybeans would be potentiallyacceptable as a vegetable in the frozen state and foruse in recipes. When selecting genotypes forproduction, consideration should be given to thesensory attributes of the genotypes, because there wassignificant variability among the characteristics ofthe green soybeans, and several characteristicstogether enhanced the overall acceptability of thevegetable soybeans. To further increase theacceptability of green soybeans as a vegetable,geneticists need to consider breeding a vegetablesoybean that has as many desirable sensory attributesas possible.     

Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins

The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.     

Influence of storage on chemical,microbial and consumer acceptability of a milk-like product made from melon seeds

The storage stability of melon milk at room (30 ± 2 ^°C)and refrigeration (10 ± 2 ^°C) temperatures was determined by analyzing changes in the chemical, microbial andsensory properties of the milk stored for 7 days. Theresults showed that at both storage temperatures, solublesolids and pH of the milk decreased while titratableacidity increased with storage. The standard plate countsincreased appreciably while coliforms were absent in themilk with storage at both storage temperatures. The overallacceptability score of the melon milk dropped duringstorage, the drop being faster at 30 ± 2 ^°C than at 10 ± 2 ^°C. The milk samples stored at 30 ± 2 ^°C and 10 ± 2 ^°C were acceptable only within one and three days, respectively; thereafter, theywere unacceptable.     

Production and organoleptic assessment of akara from bambara groundnut (Voandzeia subterranea (L.) Thouars)

Bambara groundnut (BGN) seeds were pretreated by soaking, dry-milling or autoclaving and used to produce pastes which were then used to prepare akara. Proximate analysis and organoleptic tests were conducted. Method of pretreatment affected the proximate composition of the akara. The moisture, protein and fiber contents of akara prepared from BGN seeds, which were cracked and soaked or autoclaved, were significantly (p 0.05) different than those from soaked whole grains and flour. The cooked batch weights of the akara ranged from 258–272 g, akara from soaked whole and autoclaved seeds having the lowest and highest values, respectively. Akara from autoclaved BGN seeds was more highly preferred by panelists compared to akara from other pretreatments. Except for appearance and color, no significant differences were found between BGN akara and the cowpea akara used as reference. Heat treatment of BGN seeds prior to dehulling appeared to influence the level of acceptability of the akara.     

案例教学法在“食品感官评定”课程中的应用和实践

"食品感官评定"与实际生产联系非常紧密,具有很强的实用性。传统教学多采用课堂讲授的教学方式,灌输多启发少,以学习理论知识为主,不能很好地做到理论与实践的紧密结合。教研团队针对"食品感官评价"课程的特点,在教学过程中实施案例教学法,不仅能实现学生更好地掌握理论知识,还能够调动其学习积极性,加强学生对所学知识的理解,帮助学生理论联系实践。     

煎炸过程中大豆油品质变化研究

[目的]考察煎炸过程中大豆油的品质变化.[方法]对餐饮业多频次反复使用的大豆油以及家庭正常使用2～3次的大豆油进行研究,关注煎炸中食材的感官品质、大豆油品质指标变化情况.[结果]对一级大豆油进行低频次煎炸(3次),每批煎炸食材着色正常无异味,油样品质可以符合食用油煎炸过程中卫生指标要求.大豆油过多频次连续煎炸,后期煎炸食物滋味变差,并带有异味,油品指标逐渐变差.在煎炸过程中,酸值、极性组分、羰基价都与煎炸次数呈线性正相关关系,碘价与煎炸次数呈负相关关系.极性组分的含量与酸值、羰基价呈线性正相关关系,与碘价呈负相关关系.[结论]油品不宜多次连续煎炸使用,家庭使用不宜连续超过3次.     

Texture,processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality

Nutritionally enhanced spaghetti was prepared from durum semolina fortified with 0–30% desi chickpea ‘besan’ flour. This study examined the dough rheology, processing ease and quality attributes of the fortified spaghetti including protein, starch, texture (firmness, resilience and stickiness), colour, cooking loss, and organoleptic acceptability. Chickpea-fortified spaghetti was acceptable to consumers, had reasonable pasta quality, including lower cooking loss and less stickiness than the control spaghetti and retained firmness better than durum after refrigeration. This study suggests that chickpea-fortified spaghetti may be suited to uses such as fresh pasta, in soups, canning, and microwave re-heating. In addition, this study has added to the understanding of the underlying mechanisms of pasta quality. The main findings were: (1) gluten content/composition appears to be more important than protein content for pasta firmness; (2) the protein–polysaccharide matrix appears to be more important than the starch composition for cooking loss; (3) increased protein and amylose contents were associated with decreased pasta stickiness; (4) cooking loss and stickiness were not necessarily as strongly related as commonly believed. Further research into these theories is necessary to fully understand the underlying mechanisms of pasta quality.     

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

Fifteen wheat doughs with various compositions have been selected and baked in order to obtain products with densities in the range of commercial bread values (0.25–0.35 g/cm³). A quick sensory profiling technique (Flash Profile), based on the combination of free choice profiling and a comparative evaluation of the whole product set was used. The sensory jury had to focus on the sensory perception of crumb texture (tactile and visual). The treatment of collected data by Generalized Procustes Analysis shows that products were perceived differently by the panel. The main differences concern the uniformity and the size of gas cells but also mechanical properties of corresponding crumb for which attributes like hardness, springiness and crumbliness were used. Instrumental characterization was performed using uniaxial compression (Young's modulus) and image analysis based on texture granulometry (fineness and homogeneity of cell distribution). A Multiple Factor Analysis allowed assessing the correlations between the sensory attributes and the instrumental measurements. Density and Young's modulus are positively correlated with the sensory elasticity. The instrumental and sensory measurements of the size and of the homogeneity of the cells distribution are correlated.     

兔肉香肠发酵剂添加方式及配比的优化研究

[目的]以木糖葡萄球菌C18(Staphylococcus xylosus)、植物乳杆菌L26(Lactobacillus plantarum)、德巴利汉逊氏酵母Y163(Debaryo-myces Hansenula)为发酵剂制作兔肉发酵香肠。[方法]采用预试验、单因素试验测定产品的pH,并结合感官分析,评价制作兔肉香肠的发酵剂及其添加方式和添加配比。[结果]在总接种量为1×107cfu/g条件下,采用同时添加的方式加工兔肉香肠,添加配比L∶C∶Y=1∶2∶1,效果最好。[结论]研究可为兔肉的开发利用提供理论依据。     

2种保鲜处理对草莓的贮藏效果研究

为解决草莓采后果实腐烂变质问题,将草莓置于甘草提取液、乳酸钙溶液、蒸馏水中浸泡1 min,取出晾干后常温贮藏,比较3组草莓失重率、腐烂率、可溶性糖、维生素C含量、超氧化物歧化酶SOD活性的变化.与对照组相比,贮藏7天后,甘草提取液组草莓失重率降低34.72％、腐烂率降低31.56％、可溶性糖含量提高99.10％、维生素...