Physicochemical and Sensory Evaluation of Grain-Based Food

• Rannpháirtithe: Serventi, Luca (Eagarthóir), Brennan, Charles (Eagarthóir), Mustafa, Rana (Eagarthóir)
• Formáid: Leictreonach Caibidil leabhair
• Teanga: Béarla
• Foilsithe / Cruthaithe: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Ábhair: Research & information: general; Biology, life sciences; maize snacks; nutritional characterization; consumer preferences; prehistoric grinding practices; ancient grain flours; breadmaking; starch gelatinization; dough rheology; bread quality parameters; split yellow peas; soaking water; cooking water; spray-drying; freeze-drying; proximate composition; protein profile; particle size; colour; sensory; cooked rice; processed whole wheat; physicochemical properties; consumer acceptance; drivers of liking and disliking; Lentinula edodes; Auricularia auricula; Tremella fuciformis; phenolic compounds; β-glucan; quality; texture; physicochemical; vegetable pasta; aquafaba; chickpea; emulsifiers; egg replacement; mayonnaise; future foods; sustainability; egg; algae; starches; plant proteins; bakery products; food formulation; alcohol; gochujang; Bacillus cereus; free amino nitrogen; Zygosaccharomyces rouxii; extrusion; snack; betaine; functional foods; gluten-free; pseudocereals; whole flour; bread quality; response surface methodology; multiple factor analysis; rheology; sensory evaluation; dynamic mouthfeel perception; plant-based yogurt alternative; oat; n/a
• Rochtain ar líne: DOAB: download the publication; DOAB: description of the publication

Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...