Phytochemical Feed Additives, Garlic, Ginger and Their Mixture on Physical Quality Parameters and Sensory Attributes of Broiler Chicken Meat

The meat quality and sensory attributes of broilers fed diets containing garlic, ginger and their mixtures was determined. Four dietary treatments: T1- no garlic or ginger; T2- garlic only; T3 – ginger only and T4- garlic + ginger respectively were utilized in a completely randomized design (CRD). On the last day of the 70-day feeding and growth trial, 3 birds were decapitated per treatment. The slaughtered birds were singed in warm water, de-feathered, eviscerated, cut into parts and deboned. Meat cuts of about 800g taken from the thigh and breast muscles of each of the representative birds per treatment were tested for meat quality (water holding capacity, cook loss, pH and fat binding capacity) parameters and sensory attributes. The meat parts were later cut into 2.5 cm – 3.0cm pieces and mixed in 0.4% of iodized common salt before boiling in a pot at a cooking temperature above 100oC for 20 minutes. The pieces of the boiled meat were placed according to the four (4) feed treatments. Twelve (12) consumer panelists (6 for the thigh and 6 for the breast muscles respectively) within the age range of 20 – 26 years were used for the sensory evaluation. The meat quality and overall acceptability results depicted by the panelists on the sensory parameters (colour, flavour, tenderness, juiciness and toughness) revealed that meat (thigh and breast) of broilers fed T2- garlic only were better preferred by consumers and was recommended.

Critical quality attribute assessment of big brand traditional Chinese medicine: quality control of Tongren Niuhuang Qingxin Pills in texture and sensory attributes / 中国中药杂志

Texture sensory attributes are the key items in quality control of Chinese medicinal honeyed pills. The purpose of this study is to develop a quality control method for assessing the texture sensory attributes of Chinese medicinal honeyed pills based on real-world Tongren Niuhuang Qingxin pilular masses and finished products. First, parameters of texture profile analysis(TPA) were optimized through single factor and central composite design(CCD) experiments to establish a detection method for texture sensory attri-butes of Tongren Niuhuang Qingxin Pills. The results showed that the established detection method was stable and reliable, with the optimal parameters set up as follows: deformation percentage of 70%, detection speed at 30 mm·min~(-1), and interval time of 15 s. Furthermore, 540 data points yielded form six texture sensory attributes of pills from 30 batches were subjected to multivariate statistical process control(MSPC) with Hotelling T~2 and squared prediction error(SPE) control charts to establish the quality control method of Tongren Niuhuang Qingxin Pills. This study is expected to provide a reference for improving the quality control system of Chinese medicinal honeyed pills.

Quality Characteristics of Bread from Wheat and Garden Peas Flours

The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was the control sample (A) using standard methods. All the functional parameters differed (p≤0.05) significantly. The moisture, crude protein, crude fat, Ash and crude fiber increased (p≤0.05) significantly while the carbohydrate content decrease (p≤0.05) significantly with corresponding increase in the percentage of the composite flour from 10-40%. The result of the physical properties showed that there was a significant difference in all the physical parameters. Also, sensory results showed that there were significant differences in all the sensory scores. However, consumers preferred the bread from 100% wheat flour and 90% and 10% (Sample B) of wheat and garden peas flours substitution.

Consumer Preferences, Carcass Characteristics and Sensory Evaluation of Meat of Four Guinea Fowl Genotypes in the Transitional Zone of Ashanti Region, Ghana

This study was conducted to investigate the effects of Guinea fowl genotype on consumer preferences, carcass characteristics and sensory attributes of meat in Ghana. The study was divided into 3 phases, where phase one consisted of sales of a total of 82 Guinea fowls made up of Pearl, Lavender, Black and White and the administration of questionnaires to consumers, retailers, producers and processors in one Municipal (Asante Mampong) and one district (Ejura/sekere dumase district) in Ashanti Region. The second phase involved the slaughter of 16 male Guinea fowls consisting of 4 each of the genotypes for carcass and biochemical analysis. The third phase entailed determination of sensory attributes of cooked meat samples from the four genotypes. Phase two and three were carried out at the Poultry Unit of the Department of Animal Science. Data were analyzed using Microsoft Excel 2007 for consumer preferences and Genstat Release 11.1 (Windows) for carcass and sensory analysis. The study revealed that Guinea fowl genotypes are preferred based on availability. The Pearl genotype was the most preferred. At 32 weeks of age, body weight was significantly (p˂0.05) higher in Lavender, White and Black genotypes. Breast weight was significantly (p˂0.05) highest in the White genotype. The Lavender recorded significantly (p˂0.05) higher drumstick weight. On the other hand, the Black had significantly (p˂0.05) higher thigh weight whiles Wing weight was significantly (p˂0.05) higher in Pearl, Lavender and Black genotypes. Empty gizzard weight was significantly (p˂0.05) highest in Pearl with the least in White. There were no differences in biochemical properties and sensory attributes of meat of genotypes except for raw meat samples where significant (p˂0.05) difference was observed between genotypes. This study concludes that, all the genotypes could be preferred by consumers if made available and that the Pearl could perform much better if improved upon. Breeders should therefore improve upon the Pearl and also concentrate on the production of the White, Lavender and Black Guinea fowls for commercial production. Sustainability of these genotypes will also be achieved to prevent extinction as these are not as common as the Pearl. Further research to elucidate comparable advantage of any one of the genotypes is suggested to give major attention to the specific one.

Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed for moisture, carbohydrates, proteins, fats, total dietary fibre (TDF), ashes and minerals. The pH, acidity and syneresis of yogurts were measured after 1, 7, 14 and 21 days of storage and a Texture Profile Analysis (TPA) was carried out. Applying hedonic scale, 102 consumers analyzed the overall acceptability, color, texture, flavor and aroma of yogurts. Supplemented products showed significant higher protein, carbohydrate and fat contents. Hardness and adhesiveness showed a negative association whereas a positive one was found between springiness and cohesiveness. Yogurt is not necessarily the adequate matrix for hauling quinoa compounds since the addition of greater amounts of 1 g 100 mL-1 quinoa flour had undesirable effects on gel stability (syneresis and increases in total acidity) and consumer acceptability.

Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

Análise descritiva quantitativa do palmito de pupunheira / Quantitative descriptive analysis of pejibaye palm heart

Este estudo foi conduzido para descrever o perfil sensorial do palmito de pupunha. A análise descritiva quantitativa (ADQ) foi utilizada para descrever os atributos sensoriais relacionados à aparência, aroma, e textura de três marcas comerciais de palmito de pupunha. As amostras foram avaliadas por uma equipe selecionada com onze provadores e foram definidos nove atributos sensoriais: cor amarela, aparência uniforme e úmida, aroma e sabor não característicos, sabor acido, residual acido e textura macia. Houve diferenças significativas em seis atributos entre as três marcas testadas. Os provadores descreveram os palmitos de pupunha como: cor amarela clara, aparência uniforme e úmida, aroma e sabor não característicos e sabor ácido com valores intermediários, residual acido e amargor final com valores de pouco e textura muito macia a uma textura intermediária.

This research was carried out to establish the sensory profile of pejibaye palm heart. The quantitative descriptive analysis was used to establish the sensory attributes related to appearance, flavor, taste and texture of tree commercial marks of pejibaye palm heart. These samples were evaluated by eleven trained panelists who described nine sensory attributes: yellow color, uniform and humid appearance, non-characteristic aroma and flavor, acid flavor, residual acid taste, and soft texture. There were significant differences in six attributes among the three tested marks. Panelists described the pejibaye palm heart as: light yellow color, uniform and humid appearance, non-characteristic aroma and flavor, acid flavor with medium values, acid residual taste and bitterness final taste from little values and high soft texture to an medium value texture.