The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.
The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.
The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).