Otwarty dostęp

Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu


Zacytuj

Amorim, C., Cardoso, B. B., Silvério, S. C., Silva, J. C., Alves, J. I., Pereira, M. A., Moreira, R., Rodrigues, L. R. (2021). Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction. Food Bioscience, 40(December 2020). DOI: 10.1016/j.fbio.2020.100858.10.1016/j.fbio.2020.100858 Search in Google Scholar

Arifin, N., Siti Nur Izyan, M. A., & Huda-Faujan, N. (2019). Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer. Food Research, 3(6), 840–845. DOI: 10.26656/fr.2017.3(6).090.10.26656/fr.2017.3(6).090 Search in Google Scholar

Asghar, A., Anjum, F. M., & Allen, J. C. (2011). Utilization of dairy byproduct proteins, surfactants, and enzymes in Frozen Dough. Critical Reviews in Food Science and Nutrition, 51(4), 374–382. DOI: 10.1080/10408391003605482.10.1080/10408391003605482 Search in Google Scholar

Chakrabarti-Bell, S., Lukasczyk, J., Liu, J., Maciejewski, R., Xiao, X., Mayo, S., & Regenauer-Lieb, K. (2021). Flour Quality effects on percolation of gas bubbles in wheat flour doughs. Innovative Food Science and Emerging Technologies, 74(October), 102841. DOI: 10.1016/j.ifset.2021.102841.10.1016/j.ifset.2021.102841 Search in Google Scholar

Dobraszczyk, B. J., & Morgenstern, M. P. (2003). Rheology and the breadmaking process. Journal of Cereal Science, 38(3), 229–245. DOI: 10.1016/S0733-5210(03)00059-6.10.1016/S0733-5210(03)00059-6 Search in Google Scholar

Hung, Y., & Verbeke, W. (2018). Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. Food Quality and Preference, 70, 21–31. DOI: 10.1016/j.foodqual.2017.02.017.10.1016/j.foodqual.2017.02.017 Search in Google Scholar

Jaeger, S. R., Hunter, D. C., Kam, K., Beresford, M. K., Jin, D., Paisley, A. G., Chheang, S. L., Roigard, C.M., Ares, G. (2015). The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination. Food Quality and Preference, 44, 70–74. DOI: 10.1016/j. foodqual.2015.04.001.10.1016/j.foodqual.2015.04.001 Search in Google Scholar

Jingrong, G., Fezhong, H., Xinbo, G., Xi’an, Z., Susan L, M., Margaret A, B., & Charles S, B. (2018). Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer. Grain & Oil Science and Technology, 1(2), 63–71. DOI: 10.3724/sp.j.1447.gost.2018.18043.10.3724/SP.J.1447.GOST.2018.18043 Search in Google Scholar

Jun, J. Y., Jung, M. J., Jeong, I. H., Kim, G. W., Sim, J. M., Nam, S. Y., & Kim, B. M. (2019). Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd). Food Science and Nutrition, 7(2), 547–553. DOI: 10.1002/fsn3.837.10.1002/fsn3.837639287930847133 Search in Google Scholar

Khoder, R. M., Yin, T., Liu, R., Xiong, S., You, J., Hu, Y., & Huang, Q. (2020). Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chemistry, 332(June), 127401. DOI: 10.1016/j.foodchem.2020.127401.10.1016/j.foodchem.2020.12740132610261 Search in Google Scholar

Le Bail, A., Monteau, J. Y., Margerie, F., Lucas, T., Chargelegue, a., & Reverdy, Y. (2005). Impact of selected process parameters on crust flaking of frozen partly baked bread. Journal of Food Engineering, 69(4), 503–509. DOI: 10.1016/j. jfoodeng.2004.09.006.10.1016/j.jfoodeng.2004.09.006 Search in Google Scholar

Li, B., Hayes, J. E., & Ziegler, G. R. (2014). Just-about-right and ideal scaling provide similar insights into the influence of sensory attributes on liking. Food Quality and Preference, 37, 71–78. DOI: 10.1016/j.foodqual.2014.04.019.10.1016/j.foodqual.2014.04.019410471225061258 Search in Google Scholar

Martins, C. P. C., Ramos, G. L. P. A., Pimentel, T. C., Freitas, M. Q., Duarte, M. C. K. H., Azeredo, D. P. R., … Cruz, A. G. (2022). How microwave technology is perceived? A food safety cross-cultural study between Brazil and Portugal. Food Control, 134(December 2021). DOI: 10.1016/j. foodcont.2021.108763.10.1016/j.foodcont.2021.108763 Search in Google Scholar

Matos, M. E., Sanz, T., & Rosell, C. M. (2014). Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35, 150–158. DOI: 10.1016/j.foodhyd.2013.05.007.10.1016/j.foodhyd.2013.05.007 Search in Google Scholar

Meziani, S., Kaci, M., Jacquot, M., Jasniewski, J., Ribotta, P., Muller, J. M., … Desobry, S. (2012). Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products. Journal of Food Engineering, 111(2), 336–342. DOI: 10.1016/j.jfoodeng.2012.02.01510.1016/j.jfoodeng.2012.02.015 Search in Google Scholar

Meullent, Jf. C., Xoing, R., Findlay, C. (2008). Multivariate and probabilistic analysis of sensory science problems. Oxford, Willey-Blackwell, DOI: 10.1002/9780470277539.10.1002/9780470277539 Search in Google Scholar

Mingruo, G. (2009). Functional Foods: principles and technology. Woodhead Publishing, p. 368. Search in Google Scholar

Li-Chan, E. C. Y., Lacroix, I. M. E. (2018) Properties of proteins in food systems: An introduction. In: Proteins in Food Processing (Second Edition), Woodhead Publishingn Food Science, Technology and Nutrition, p. 1-25. DOI: 10.1016/B978-0-08-100722-8.00002-410.1016/B978-0-08-100722-8.00002-4 Search in Google Scholar

Scarton, M., Nascimento, G. C., Felisberto, M. H. F., Moro, T. de M. A., Behrens, J. H., Barbin, D. F., & Clerici, M. T. P. S. (2021). Muffin with pumpkin flour: technological, sensory and nutritional quality. Brazilian Journal of Food Technology, 24, 1–12. DOI: 10.1590/1981-6723.2292010.1590/1981-6723.22920 Search in Google Scholar

Senhofa, S., Straumite, E., Sabovics, M., Klava, D., Galoburda, R., & Rakcejeva, T. (2015). The effect of packaging type on quality of cereal muesli during storage. Agronomy Research, 13(4), 1064–1073. Retrieved from https://agronomy.emu.ee/vol134/13_4_20_B5.pdf Search in Google Scholar

Zhi, R., Zhao, L., & Shi, J. (2016). Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference. Journal of Dairy Science, 99(7), 5305–5317. DOI: 10.3168/jds.2015-1061210.3168/jds.2015-1061227108179 Search in Google Scholar

eISSN:
2256-0939
Język:
Angielski
Częstotliwość wydawania:
2 razy w roku
Dziedziny czasopisma:
Life Sciences, Biotechnology, Plant Science, Ecology