A Theoretical Model to Describe Food Quality

Molnár, Pál

doi:10.1111/j.1745-4557.1989.tb00305.x

Cited by 12 publications

(8 citation statements)

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“…Although there are many papers published for description of overall quality (Molnar, 1988;Schulz & Köpke, 1997), pea quality (Bech et al, 2000), Australian tea (Caffin, D'Arcy, Yao & Rintoul, 2004), water (Jin, Wang, & Wei, 2004), this is the first work on quality index of bakery products and it could be applied for different types of bakery products.…”

Section: Resultsmentioning

confidence: 96%

“…The results obtained by instrumental analysis were normalized by linear transformation according to Molnar (1988) and Schulz and Köpke (1997). The maximum measured value is ascribed to 1, and the minimum value to 0 in the case of desirable attribute, and vice versa for undesirable attribute.…”

Section: Quality Index Expressionmentioning

confidence: 99%

“…The maximum measured value is ascribed to 1, and the minimum value to 0 in the case of desirable attribute, and vice versa for undesirable attribute. The variables are normalized following the equations (Molnar, 1988):…”

Section: Quality Index Expressionmentioning

confidence: 99%

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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Ćurić

Novotni

Škevin

et al. 2008

Food Research International

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a b s t r a c tBread quality index was established using the instrumental analysis of bread parameters that influence the consumers' acceptability. The instrumental methods that describe bread appearance, structure and texture have been chosen in order to enable the identification and quantification of main discrepancies of wheat bread produced by different processes such as fully baked frozen bread (FBF), partially baked frozen (PBF) and bread from unfermented frozen dough (UFD) in comparison to bread baked conventionally (CON). The significant influence of bread making technology on bread texture, crust appearance and specific volume was proven at p = 0.01. The quality index was calculated as a sum of grouped linearly normalized variables multiplied by group factor of significance and relatively to the CON bread. The presented quality index could be very useful in the bakery products development especially when innovative production process is applied.

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Section: Resultsmentioning

confidence: 96%

Section: Quality Index Expressionmentioning

confidence: 99%

See 1 more Smart Citation

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Ćurić

Novotni

Škevin

et al. 2008

Food Research International

View full text Add to dashboard Cite

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“…Physical interactions among water and food constituents such as polysaccharides, fat, and protein affect the texture of the biomaterial (Molnar 1983;Fennema 1985;Walstra 2003). Generally, in extrusion processing, reduced moisture content of a raw blend causes higher die pressure (Moscicki and Zuilichem 2011).…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Vegetable‐Based Twin‐Screw Extruded Yellow Perch (Perca flavescens) Diets Containing Fermented High‐Protein Soybean Meal and Graded Levels of Distillers Dried Grains with Solubles

et al. 2014

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Cereal Chem. 91(1):79-87A twin-screw extrusion study was performed in replicated trials to produce vegetable-based feeds for juvenile yellow perch. Two isocaloric (3.06 kcal/g) experimental diets were balanced to contain 20 and 40% distillers dried grains with solubles (DDGS) and a constant amount (20%) of fermented high-protein soybean meal (PepSoyGen) as the fishmeal protein replacers; crude protein content was targeted at 40%. A fishmeal-based diet was used as a control. Extrusion conditions included conditioner steam (0.11-0.16 kg/min), extruder water (0.11-0.19 kg/min), and screw speed (230-300 rpm). Increasing DDGS from 0 to 40% led to a considerable rise in bulk density, light-ness (L*), yellowness (b*), and unit density but to decreases in water activity (a w ) and expansion ratio by 12.6, 14.4, 23, 21, 31, and 13%, respectively. The lowest unit density of 791.6 kg/m 3 and highest bulk density of 654.5 kg/m 3 were achieved with diets containing 20 and 40% DDGS, respectively; changes in DDGS content did not affect extrudate moisture, absorption index, or thermal properties. Raising DDGS from 0 to 40% resulted in an increase in water solubility and redness (a*) by 13.4 and 35%, respectively. All extrudates had high durability (>98%), and low a w of less than 0.5. Overall, this study yielded viable feeds for yellow perch.* The e-Xtra logo stands for "electronic extra" and indicates that Figure 1 appears in color online.

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“…Hal tersebut dikarenakan penampilan makanan merupakan faktor yang dapat mempengaruhi kualitas dari makanan tersebut dan mempengaruhi kesan pertama pada pasien. 21 Pada variabel persepsi pasien tentang cara penyajian lauk hewani dengan sisa makan lauk hewani menunjukkan bahwa tidak ada perbedaan yang signifikan baik waktu makan pagi hari, siang hari maupun malam hari. Hal ini dikarenakan di Rumkital Dr. Ramelan Surabaya wadah antara lauk hewani dan nabati ditempatkan dalam satu tempat yang sama sehingga untuk penyajiannya terlihat kurang menarik dan tanpa adanya pemberian garnish untuk memperindah penampilan.…”

Section: Variabelunclassified

Hubungan Antara Rasa Makanan dan Suhu Makanan dengan Sisa Makanan Lauk Hewani Pada Pasien Anak Di Ruang Rawat Inap RUMKITAL Dr. Ramelan Surabaya

Agustina

Primadona²

2018

AMNT

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Background: Food waste or plate waste becomes one of the simple indicators which are used in evaluating hospitals’ nutritional care. Leftover food or plate waste may happen due to two factors food presentations and its taste. Objectives: To analyze the relation between food taste and food temperature with plate waste of animal-based food among pediatric patients at Dr. Ramelan Surabaya Naval Hospital. Method: This research was conducted using cross sectional design with 34 child patients in class II and III inpatient rooms, as the respondents. The data collection was done by observing the food leftovers, medical records, and interviewing the respondents. The data regarding plate waste were taken using visual Comstock 6-point scale, and analyzed using chi square test.Results: This research showed that respondents who consider the taste of animal-based food as appropriate with its average waste during breakfast were 71.33%, while respondents who consider it as very appropriate were 37.8% (p=0.04). It also found that there was a significant difference between the average of animal-based food waste and the temperature of animal-based food during the night (p=0.03), in which 53% respondents rated it as appropriate and 38% as very appropriate.Conclusion: Food taste and food temperature were correlated to the plate waste of animal-based food among pediatric patients. ABSTRAKLatar Belakang: Sisa makanan merupakan salah satu indikator yang sederhana yang dapat digunakan untuk mengevaluasi keberhasilan pelayanan gizi rumah sakit. Faktor penampilan dan rasa makanan dapat mempengaruhi terjadinya sisa makanan.Tujuan: Penelitian ini bertujuan untuk menganalisis hubungan antara rasa makanan dan suhu makanan dengan sisa makanan lauk hewani pada pasien anak di ruang rawat inap RUMKITAL Dr. Ramelan Surabaya. Metode: Penelitian ini dilakukan dengan disain cross sectional dengan responden 34 pasien rawat inap anak di kelas II dan III. Pengambilan data penelitian dilakukan dengan metode observasi sisa makanan, rekam medis dan wawancara kepada responden. Data tentang sisa makanan diperoleh dengan metode visual comstock skala 6 poin. Data diolah dengan menggunakan uji chi-square. Hasil: Penelitian ini menunjukkan hasil bahwa responden yang berpendapat bahwa rasa lauk hewani sesuai dengan rata-rata sisa lauk hewani saat pagi sebanyak 71,33% dan responden yang berpendapat sangat sesuai dengan rata-rata sisa lauk hewani saat pagi sebanyak 37,8% (p=0,04). Hasil selanjutnya menunjukkan bahwa terdapat perbedaan yang signifikan antara rata-rata sisa lauk hewani dengan suhu lauk hewani saat malam hari (p=0,03) dengan responden yang menilai sesuai sebanyak 53% dan yang menilai sangat sesuai sebanyak 38%.Kesimpulan: Rasa makanan dan suhu makanan berhubungan dengan sisa makanan lauk hewani pada pasien anak.

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A Theoretical Model to Describe Food Quality

Cited by 12 publications

References 0 publications

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Characteristics of Vegetable‐Based Twin‐Screw Extruded Yellow Perch (Perca flavescens) Diets Containing Fermented High‐Protein Soybean Meal and Graded Levels of Distillers Dried Grains with Solubles

Hubungan Antara Rasa Makanan dan Suhu Makanan dengan Sisa Makanan Lauk Hewani Pada Pasien Anak Di Ruang Rawat Inap RUMKITAL Dr. Ramelan Surabaya

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