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encourages its use in probiotic foods. Lassi is a fermented milk beverage widely consumed ( Behare et al., 2010 ). Good quality lassi should have a creamy consistency, smooth texture, glossy sheen, white colour with yellowish tinge, and a sweet rich aroma
opportunities for the meat industry, but it is already used in bakery products: fresh, frozen and spray-dried plasma has a similar effect in texture and appearance of cakes to egg white in similar form and amount ( Johnson et al., 1979; Lee et al., 1991
The research presents the effect of novel edible coatings based on low molecular weight chitosan on some properties of fresh-cut melon fruits – weight loss, total soluble solids, total acidity, mechanical strength and bacteria growth. Three different compositions were used as coatings – pure chitosan, chitosan and Ca lactate and alginate/chitosan multilayers. It was shown that the additional alginate layer substantially improves the protective properties of pure chitosan coating, resulting in preservation of cell structure. Negligible negative effect on the antibacterial activity of pure chitosan is demonstrated.
storage were evaluated. The contribution of this strain on the microbiological, chemical, and textural properties of cheeses was also determined. 2 Materials and methods 2.1 Strains The bacteriocin producer E. faecium HZ and Lactobacillus plantarum DSM
. 2.5 Sensory evaluation Samples of the composite flour blends were evaluated for taste, flavour, colour texture, and overall acceptability on a nine point intensity scale using 20 panellists. The results were compared using
, crab and crawfish shells, and mushroom waste). It has functional properties like antimicrobial activity, antioxidant activity, film forming ability, texturizing and binding property. It is one of the widely used coating materials ( Lin et al., 2018
phytochemical value and improvement in texture properties ( Chauhan et al., 2015 ; Jan et al., 2016 ; Singh et al., 2017 ). Soft wheat flour is used for cookie production traditionally. However, to produce gluten-free bakery products, corn, rice, and sorghum
∗ ) 2 where: ΔL ∗ , Δa ∗ , Δb ∗ are the brightness, redness, and yellowness intensity differences from the control sample. 1.5 Mechanical characterization The changes in the texture of bulked bread were calculated by compression test using the CNS
) ( Cheetangdee, 2017a,b ), have been used to replace animal fat in comminuted meat products. Fat has several functional roles in meat products, e.g. providing desirable oral sensation and favourable texture characteristic. Reduction of fat influences stability
texture, total soluble solids (TSS) content, membrane lipid peroxidation, ascorbic acid (ASA) content, and related enzyme activities (PPO, POD, and phenylalanine ammonia-lyase; PAL) were measured at low temperatures during banana storage. The regression
