PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (<i>VIGNA UNGUICULATA</i> L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

Huse, H.L.; Hung, Yen‐Con; McWatters, Kay H.

doi:10.1111/j.1745-4557.2006.00083.x

Cited by 10 publications

(3 citation statements)

References 7 publications

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“…The overall acceptability of the akara sensory properties was lay on the composite cowpeasweet potato (90-10%) with significant difference when compare to other ratio. This work corroborate with the findings of Huse et al [23] in their studies the consumer acceptance indicated that, compared with two-stage fried/100% cowpea akara, the two-stage fried/6% soy formulation had similar hedonic ratings for flavor, texture, oiliness and overall acceptance. However, no significant differences were found between the akara (fried cowpea paste) and moinmoin (steamed cowpea paste) prepared from five varieties of cowpea flour [24].…”

Section: Sensory Evaluationsupporting

confidence: 82%

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2017

JNHFE

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Cowpea and sweet potato were used for their nutritional and functional properties; thus the objective of this study was to determine the physicofunctional and sensory properties of cowpea flour based recipes (akara) and incorporated with sweet potato. Moisture, protein, fat, ash, and carbohydrate were in the range of 7.33 to 9.75, 11.66 to 20.98, 1.51to3.49, 2.48 to 2.73, and 65.38 to 76.28% respectively. Water and oil absorption capacities ranged between 1.64 and 2.52 and, 1.67 and 2.04 g/g, respectively. Bulk density and water solubility ranged between 0.86 and 0.90 g/mL, and 1.19 to 2.01 g/100g respectively. Lowest swelling power was recorded for cowpea flour while the highest value was observed for the composite cowpea-sweet potato (50-50%) flour. The overall acceptability of the akara sensory properties was the 90-10% composite. The results indicated that the addition of sweet potato in making akara had significant effect on its properties

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Section: Sensory Evaluationsupporting

confidence: 82%

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2017

JNHFE

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“…Battered products such as fish nuggets are products, which have been coated with batter and pre-fried so the consumers or food service providers only have to apply a final cooking procedure, usually deep frying; however, the use of conventional or microwave ovens has been increasing lately (Albert et al , 2009). Today, there are numerous variations of meat formulations, coated with different batters, breading combinations (Huse et al , 2006; Barbut, 2012).…”

Section: Introductıonmentioning

confidence: 99%

Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

Duman

Kuzgun

2018

BFJ

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Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

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“…Advantages of processing of poultry meat are improving juiciness and flavor, shelf life and water holding capacity (Sahoo et al, 1996). Today, there are numerous variations of meat formulations, coated with different batters, breading combinations (Barbut, 2011 andHuse et al, 2006) and produced in different shapes (oval, square, animals or alphabet).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of color and textural properties of chicken meat momos

Singh

Pathak

Verma

et al. 2014

Nutrition &Amp; Food Science

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Purpose – The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos. Design/methodology/approach – Three different levels of boiled chopped chicken meat, namely, T1 (45 per cent chicken meat), T2 (50 per cent chicken meat) and T3 (55 per cent chicken meat) were taken as filling material for preparation of meat momos. Findings – There was no significant difference in lightness (L*), redness (a*) and yellowness (b*) values. The mean hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values also differed non significantly. Salmonella and Coliform were not detected in freshly prepared chicken momos. No significant difference was observed for total plate count and the sensory attributes except meat flavor intensity. The overall sensory scores were found to be significantly (p < 0.05) higher for T2 treatment than other two treatments. Research limitations/implications – The trials are needed to carry out further study to evaluate storage stability of developed momos. Originality/value – Meat momos available in the market are not standardized and do not have a defined nutrient content. The standardization and quality evaluation of chicken meat moms can provide the platform for their commercialization at industrial level.

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PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

Cited by 10 publications

References 7 publications

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Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

Evaluation of color and textural properties of chicken meat momos

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