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General Acceptability (general + acceptability)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

JOURNAL OF FOOD SCIENCE, Issue 2 2004
R.S. Hall
ABSTRACT: Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction. [source]

Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (,18 °C)

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010
Maryam Mahmoudzadeh
Summary In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at ,18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly (P < 0.05) but a significant decrease (P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly (P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase (P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods (P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased (P < 0.05) but Group B indicated better scores than Group A at the end of the storage period. [source]

A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004
George E. Inglett
Summary A hydrocolloidal fibre composite made from rice bran and barley flour, called Ricetrim, was found to have similar rheological properties to coconut cream. Coconut cream displayed a very narrow region of linear viscoelastic behaviour, both above and below strain values of 0.1%, the oscillatory shear modulus dropped sharply with increasing strain, indicating non-linear viscoelastic behaviour. This region of linear viscoelastic behaviour extended to strains of 10%. When Ricetrim was substituted for coconut cream in Thai foods, it was found to produce acceptable products, but with lower saturated fat contents. Cookies, pumpkin pudding, layer cake, dip for pot crust, taro custard and sauté chicken curry were produced with fat contents reduced by 47.8, 94.3, 59.8, 75.3, 61.3 and 60.6%, respectively. Some differences in flavour and texture were observed at the higher levels of substitution, but these differences appeared to present only small changes in the overall score of general acceptability, or suitability, of the fibre gel foods. Scanning electron micrographs of the pumpkin pudding revealed only small changes in their surfaces with Ricetrim addition, even at higher levels of substitution. [source]