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related quality parameters were evaluated by chlorophyll fluorescence analysis and imaging, and chlorophyll content related DA-index® was also measured. Additionally, other non-destructive quality parameters as textural quality properties (acoustic
oxanbayeva , B. , A ndrássyné B aka , G. & R omvári , R. ( 2018 ): Textural properties of turkey sausage using pea fibre or potato starch as fat replacers . Acta Alimentaria , 47 , 36 – 43
.-P. Vigneron, M. Rassart, L. P. Biró, Gleaming and dull surface textures from photonic-crystal-type nanostructures in the butterfly Cyanophrys remus , Phys. Rev. E, 74, 021922 (2006). Biró L. P
products, the ingredients used as fat substitutes should play the same role as the real fat, i.e., to stimulate the aeration of the dough, homogenization during the mixing phase, to improve the final texture of the product and increase its volume ( Rios et
, and viscosity which also influences its physical, textural, and organoleptic features ( Norazatul Hanim et al., 2015 ). Shakerardekani et al. (2019) found that the raw kernel quality, roasting temperature, and time also affect the quality of the
benefits of solid fats (providing unique flavour and texture, especially plasticity) without altering the health and nutritional composition of the liquid vegetable oil. One of the main advantages of oleogels is that they could provide a wide variety of
freshness) whereas internal quality attributes (texture, flavour and health promoting compound) are not considered. The eggplant ( Solanum melongena L.) is one of the top ten vegetables that originated from Southeast Asia; it has a high antioxidant
the degree of ripening of fruit during storage ( Baranyai et al., 2020 ). This parameter shows the changes in the texture of fruit over storage. As shown in Fig. 2 , the result of firmness for different groups during 6 weeks at 1 °C. The firmness
: peel colour, flesh colour, odour, texture, firmness, juiciness, sweetness, acidity, and taste. The intensity of each attribute was rated using an unstructured scale with defined boundaries, established using reference samples corresponding to different
, with a 20 mm diameter acrylic probe. Textural characteristics were evaluated using the 'Measure Force in Compression' method with specific settings: Test speed: 3.0 mm s −1 , Post-Test speed: 10 mm s −1 , and Distance: 16 mm, employing the TTC
