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Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role.

Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved maize varieties (INIAP-176 and INIAP-180). The factors under study were two temperatures (140 ℃ and 150 ℃) and two screw speeds (230 rpm and 280 rpm). The applied extrusion conditions showed significant effects on the nutritional content, functional properties, texture attributes and sensory acceptability. The extruded products presented average values of 2.64% moisture, 0.61% ash, 8.54% protein, 0.61% ether extract, 1.55% crude fiber and 88.70 g/100 g were nitrogen-free extract (NFE) about dry weight of sample. Also, extrusion of the two maize varieties at a temperature of 150 ℃ and a screw speed of 280 rpm recorded high values of the expansion index and low levels of bulk density for functional properties. Instrumental texture analysis determined that the best attributes expressed as hardness, fracturability and adhesiveness in the expanded maize obtained from INIAP-176 at a speed of 280 rpm. The application of extrusion in these improved maize varieties allowed the production of high-quality snacks for the consumer.

Sunflower oil (SFO) is faced with serious oxidation problems during the deep-frying of Chinese Maye, and the search for natural antioxidants has become a focus of scientific research due to the potential toxicity of synthetic antioxidants. In the present study, the Foeniculum vulgare Mill. essential oil (FVEO), tert-butylhydroquinone (TBHQ) were added to SFO for a 30 h deep frying experiment and the results showed that FVEO added to sunflower oil at 1 g/kg was similar to that of TBHQ-0.01 g/kg, and FVEO-1.5 g/kg would promote the oxidation of SFO. FVEO to sunflower oil also prominently restrained the decrease of the sensory properties of the fried product, Chinese Maye, including appearance, taste, flavor and overall acceptance by 24.2%, 20.2%, 46.1% and 56.0% (p < 0.01 or p < 0.05), respectively. The results indicated that FVEO could be used as a natural antioxidant to replace TBHQ in the deep-frying process of SFO, but further research is needed on the key antioxidant constituent of FVEO. [ABSTRACT FROM AUTHOR]

Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved maize varieties (INIAP-176 and INIAP-180). The factors under study were two temperatures (140°C and 150°C) and two screw speeds (230 rpm and 280 rpm). The applied extrusion conditions showed significant effects on the nutritional content, functional properties, texture attributes and sensory acceptability. The extruded products presented average values of 2.64% moisture, 0.61% ash, 8.54% protein, 0.61% ether extract, 1.55% crude fiber and 88.70 g/100 g were nitrogen-free extract (NFE) about dry weight of sample. Also, extrusion of the two maize varieties at a temperature of 150°C and a screw speed of 280 rpm recorded high values of the expansion index and low levels of bulk density for functional properties. Instrumental texture analysis determined that the best attributes expressed as hardness, fracturability and adhesiveness in the expanded maize obtained from INIAP-176 at a speed of 280 rpm. The application of extrusion in these improved maize varieties allowed the production of highquality snacks for the consumer. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 ± 0.26 %) with high content of inulin and pectin (38.70 ± 0.19 % and 13.5 ± 0.36 % out of total carbohydrates respectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 ± 2.15 mg/100) and β-carotene (57.14 ± 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and organoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (∼8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising for a wider application in different functional bakery products.

Rust is the main disease affecting Coffea arabica, the most economically important coffee species. The objective of this study was to analyze C. arabica cultivars with different levels of rust resistance, including bean size, raw bean appearance, final sensory scores (FSS), and aroma and taste nuances of the coffee cup. The experiment was designed in randomized blocks (RBD) with three replications and 20 treatments (cultivars), totaling 60 experimental plots. The rust-susceptible cultivars IPR 100, Rubi MG 1192, and Topázio MG 1190 were compared with 17 rust-resistant cultivars. Cultivars IPR 103, MGS Aranãs, and Saíra II presented the highest percentages of high sieves, highest scores of raw bean appearance, and low percentages of mocha-type beans. All cultivars had FSS above 82 and were classified as specialty coffees. The cultivars with the highest FSS (Arara and Catiguá MG2) showed a greater diversity of coffee cup aroma and flavor nuances. Rust-resistant Arabica coffee cultivars are promising for the physical quality of beans and have potential for the specialty coffee market. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke is known as a good source of inulin beside other essential bioactive molecules that may promote human health. In the present study the Jerusalem artichoke powder (JAP) was used for fortification of dumplings' dough in different incorporation levels (2, 2.5, 5, 7.5 and 10 %). Furthermore, the physicochemical, rheological, and organoleptic characteristics have been evaluated for the fortified dumplings and developing a novel and functional an inulin-rich dumplings' dough. Jerusalem artichoke showed a fiber content (21.4 ± 0.26 %) with high content of inulin and pectin (38.70 ± 0.19 % and 13.5 ± 0.36 % out of total carbohydrates respectively). JAP containing calcium, potassium and iron (3.9, 2.75 and 7.48 times respectively) more than wheat flour. Thiamin, riboflavin and niacin showed a content 4.47, 84.5 and 5.7 times higher than wheat flour. JAP is containing an ascorbic acid (23.57 ± 2.15 mg/100) and β-carotene (57.14 ± 1.45 mg/100 g) which are not existing in wheat flour. Adding up to 7.5 % of Jerusalem artichoke powder improved the rheological and organoleptic properties of dough. The fortified dumplings' dough prepared with 7.5 % of JAP recorded the highest sensory score (∼8 out of 9) and preferred by the panelists. In conclusion the fortification of dumpling's dough with up to 7.5 % JAP has improved the nutritional, rheological and organoleptic properties of the product which is promising for a wider application in different functional bakery products. [ABSTRACT FROM AUTHOR]

Goji berries are widely known for their outstanding nutritional and medicinal properties; they are usually found in the market as dried fruit or as juice because the fruit has a short shelf-life, and little information is available about its postharvest behavior at low temperatures. This study aimed to determine the storage performance of goji berry fruit by evaluating physicochemical, and sensorial attributes during storage at three different temperatures (0, 5, and 7 °C) for 12 days in a range that has not been extensively studied before. In addition, fruit respiration and ethylene production rates were also measured at the three temperatures. Fruit stored at 0 °C showed the lowest respiration rate and ethylene production (5.8 mg CO2 kg−1h−1 and 0.7 µg C2H4 kg−1h−1, respectively); however, at this temperature, the incidence and severity of pitting and electrolytic leakage were the highest. In contrast, 5 °C was found to be the best storage temperature for goji berry fruit; the fruit appeared fresh and healthy, had the highest scores during sensory analysis with an acceptable general impression, and had the lowest amount of damage attributable to chilling injury, with 17.1% fruit presenting with shriveling, 12.5% pitting, 6.7% mold, and 35% electrolytic leakage on day 9 of storage. Storage of goji berries at 7 °C resulted in the lowest marketability and the highest incidence of decay. Significant differences were also found in the phytochemical attributes, vitamin C content, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, total polyphenol content, 2,2-diphenylpicrylhydrazy (DPPH), and anthocyanin content. This study revealed that a storage temperature of 5 °C for 9 days is recommended to maintain the quality of fresh goji berry. Thus, broadening the existing knowledge of the postharvest behavior of fresh goji berries; our results can help improve the commercial life of goji berries and ensure high-quality attributes throughout distribution. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of edible coatings based on gelatine, oils (sunflower and coconut) and beeswax on the physicochemical properties, bioactive compounds (total phenols and monomeric anthocyanin content), antioxidant capacity (DPPH and FRAP assays were used) and sensorial attributes of mulberry fruits during a period of storage (0, 2, 5 and 8 days) at 4 °C. The results showed that, in all samples treated with edible films, the degree of firmness was higher and the deterioration weaker compared to the control at day 8 of storage. Edible coatings significantly reduced the rate of deterioration, in terms of total phenolics and anthocyanins, in mulberry fruits over time, and the gelatine-coated mulberry samples (G_Mn) exhibited the best results. In terms of the antioxidant capacity of the coated mulberry, after 5 and 8 days of storage, only the G_Mn samples maintained significantly high DPPH radical scavenging and FRAP values compared to control. Coating improved the sensorial attributes of the mulberry during storage, and gelatine-coated fruits recorded the highest score, followed by layer-by-layer samples (O+W_G_Mn). All edible coatings used to cover black mulberry in this study extended the shelf life of the fruits, while maintaining high levels of bioactive compounds and, consequently, high antioxidant capacity, along with improved sensory qualities, during cold storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC), low methoxyl pectin (LMP), Persian gum (PG), and tragacanth gum (TG) edible coatings on the physicochemical properties of strawberries during storage period at 4 °C. The results showed a significantly less weight loss and decay for coated strawberries compared to the control. So that, the TG and CMC coated strawberries exhibited the lowest weight loss (3.65%) and decay (32.66%) at day 16 of storage, respectively. Edible coatings reduced the rate of deterioration in ascorbic acid, total phenolics, and anthocyanins in fruit over time. There was no significant difference observed between the coated and untreated strawberries in firmness and color characterization during storage time. Coatings improved the sensorial attributes of the fruit during storage so that, the CMC coated strawberries exhibited the highest score. TOPSIS-Shannon entropy method used to compare different coatings to improve the shelf-life of strawberries. The comparison between different coatings via TOPSIS analysis showed that the CMC was the most appropriate coating to reduce the weight loss, decayed and preserved nutritional ingredients of strawberries during the storage period.

BackgroundThe environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, the extent of which depends on a well-regulated and dynamic interplay among genes, metabolites and sensorial attributes. We used a systems biology approach to elucidate the complex interacting mechanisms regulating the plasticity of sensorial traits. To investigate environmentally challenged transcriptomic and metabolomic remodeling and evaluate the organoleptic consequences of such variations we grown three tomato varieties, Heinz 1706, whose genome was sequenced as reference and two "local" ones, San Marzano and Vesuviano in two different locations of Campania region (Italy).ResultsResponses to environment were more pronounced in the two "local" genotypes, rather than in the Heinz 1706. The overall genetic composition of each genotype, acting in trans, modulated the specific response to environment. Duplicated genes and transcription factors, establishing different number of network connections by gaining or losing links, play a dominant role in shaping organoleptic profile. The fundamental role of cell wall metabolism in tuning all the quality attributes, including the sensorial perception, was also highlighted.ConclusionsAlthough similar fruit-related quality processes are activated in the same environment, different tomato genotypes follow distinct transcriptomic, metabolomic and sensorial trajectories depending on their own genetic makeup.

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, shelf-life extension, and preservation of nutritional, vitamins, aroma compounds and sensorial attributes. The present review study summarized the influence of PEF treatment on the physical and chemical parameters, color change, bioactive compounds and sensorial attribute of apple, carrot, citrus, grape, peach, pomegranate, watermelon and tomato juices. The PEF treatment resulted increase of juice yield of pressing with lower non-enzymatic browning. PEF treatment can be applied in fruit and vegetable juices industry to improving physicochemical properties, rheological behavior and antioxidant capacity of juices. PEF processed juices retained more vitamins, ascorbic acid, carotenoid, anthocyanins, lycopene and organoleptic characteristics (appearance, flavor, taste, aftertaste, color and overall acceptance) than thermally processed juice; of course, in some juices, the sensorial attributes and physicochemical properties were not affected by the PEF treatment. High intensity pulsed electric field (HIPEF) process is efficient enough to inactivation of microorganisms and enzymes (pectinmethylesterase (PME), polyphenoloxidase and peroxidase) in fruit and vegetable juices at levels equivalent to heat treatment, consequently improved shelf life and quality of the preserved juices. The application of PEF can save a considerable amount of time and increase production efficiency. Therefore, PEF technology could be an alternative to thermal treatment to obtain fruit and vegetable juices with high nutritional quality and good sensorial attributes.

Goji berries are widely known for their outstanding nutritional and medicinal properties; they are usually found in the market as dried fruit or as juice because the fruit has a short shelf-life, and little information is available about its postharvest behavior at low temperatures. This study aimed to determine the storage performance of goji berry fruit by evaluating physicochemical, and sensorial attributes during storage at three different temperatures (0, 5, and 7 °C) for 12 days in a range that has not been extensively studied before. In addition, fruit respiration and ethylene production rates were also measured at the three temperatures. Fruit stored at 0 °C showed the lowest respiration rate and ethylene production (5.8 mg CO2 kg−1h−1 and 0.7 µg C2H4 kg−1h−1, respectively); however, at this temperature, the incidence and severity of pitting and electrolytic leakage were the highest. In contrast, 5 °C was found to be the best storage temperature for goji berry fruit; the fruit appeared fresh and healthy, had the highest scores during sensory analysis with an acceptable general impression, and had the lowest amount of damage attributable to chilling injury, with 17.1% fruit presenting with shriveling, 12.5% pitting, 6.7% mold, and 35% electrolytic leakage on day 9 of storage. Storage of goji berries at 7 °C resulted in the lowest marketability and the highest incidence of decay. Significant differences were also found in the phytochemical attributes, vitamin C content, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, total polyphenol content, 2,2-diphenylpicrylhydrazy (DPPH), and anthocyanin content. This study revealed that a storage temperature of 5 °C for 9 days is recommended to maintain the quality of fresh goji berry. Thus, broadening the existing knowledge of the postharvest behavior of fresh goji berries; our results can help improve the commercial life of goji berries and ensure high-quality attributes throughout distribution.

Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references ( tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors. Published by Elsevier Ltd.)

In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace–solid-phase microextraction–GC–mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics.

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the promising non-thermal technologies with the great potential for microbial and enzymes inactivation, shelf-life extension, and preservation of nutritional, vitamins, aroma compounds and sensorial attributes. The present review study summarized the influence of PEF treatment on the physical and chemical parameters, color change, bioactive compounds and sensorial attribute of apple, carrot, citrus, grape, peach, pomegranate, watermelon and tomato juices. The PEF treatment resulted increase of juice yield of pressing with lower non-enzymatic browning. PEF treatment can be applied in fruit and vegetable juices industry to improving physicochemical properties, rheological behavior and antioxidant capacity of juices. PEF processed juices retained more vitamins, ascorbic acid, carotenoid, anthocyanins, lycopene and organoleptic characteristics (appearance, flavor, taste, aftertaste, color and overall acceptance) than thermally processed juice; of course, in some juices, the sensorial attributes and physicochemical properties were not affected by the PEF treatment. High intensity pulsed electric field (HIPEF) process is efficient enough to inactivation of microorganisms and enzymes (pectinmethylesterase (PME), polyphenoloxidase and peroxidase) in fruit and vegetable juices at levels equivalent to heat treatment, consequently improved shelf life and quality of the preserved juices. The application of PEF can save a considerable amount of time and increase production efficiency. Therefore, PEF technology could be an alternative to thermal treatment to obtain fruit and vegetable juices with high nutritional quality and good sensorial attributes. [ABSTRACT FROM AUTHOR]

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.

Abstract Background The environment has a profound influence on the organoleptic quality of tomato (Solanum lycopersicum) fruit, the extent of which depends on a well-regulated and dynamic interplay among genes, metabolites and sensorial attributes. We used a systems biology approach to elucidate the complex interacting mechanisms regulating the plasticity of sensorial traits. To investigate environmentally challenged transcriptomic and metabolomic remodeling and evaluate the organoleptic consequences of such variations we grown three tomato varieties, Heinz 1706, whose genome was sequenced as reference and two “local” ones, San Marzano and Vesuviano in two different locations of Campania region (Italy). Results Responses to environment were more pronounced in the two “local” genotypes, rather than in the Heinz 1706. The overall genetic composition of each genotype, acting in trans, modulated the specific response to environment. Duplicated genes and transcription factors, establishing different number of network connections by gaining or losing links, play a dominant role in shaping organoleptic profile. The fundamental role of cell wall metabolism in tuning all the quality attributes, including the sensorial perception, was also highlighted. Conclusions Although similar fruit-related quality processes are activated in the same environment, different tomato genotypes follow distinct transcriptomic, metabolomic and sensorial trajectories depending on their own genetic makeup.

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics. [ABSTRACT FROM AUTHOR]

In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace-solid-phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics. [ABSTRACT FROM AUTHOR]

Fruit maturity and associated changes in terms of physicochemical and sensorial qualities of Khasi mandarin (Citrus reticulat Blanco) grown at different altitudes, viz. 500-600 m, 700-800 m, 900-1 000 m and 1 300-1 400 m were studied under humid tropical climate of Meghalaya. Rapid increase in fruit growth was recorded from fruit development to colour break stage, however it was slow thereafter at all the altitudes. At 500-600m and 700-800m, juice yield was recorded highest at fruit maturity stage (46.64% and 49.11%) while, it was highest in advanced fruit maturity stage (50.90% and 51.15%) at 900-1 000 m and 1 300-1 400 m. Diurnal variation in climate stimulated drop in chlorophyll (‘a’, ‘b’ and total) and promoted development of yellowish orange colouration on fruit peel at altitude of 500-600 m and 700-800 m while deep orange colouration at 900-1 000 m and 1 300-1 400 m. Significant rise in TSS and TSS: acid ratio with drop in titratable acidity were recorded during maturation. Ascorbic acid content was recorded maximum at 1 300-1 400 m (44.13 mg/100 g) and 900-1 000 m (41.05 mg/100 g) compared with 700-800 m (37.56 mg/ 100 g) and 500-600 m (35.66 mg/100 g) at advanced maturity stage. Duration of 1 and 1 ½ month (fruit development to colour break stage) represents maturation at 500-600 m and 700-800 m considering TSS (10.23 °B and 10.13 °B), TSS: acid ratio (13.22 and 12.60), sweetness (3.93 and 3.67), flavour (8.00 and 7.93) and appearance (8.07 and 7.87) score. While duration of 2 and 2 ½ months (fruit development to fruit maturity stage) required at 900-1 000 m and 1 300-1 400 m considering TSS (10.07 °B and 10.16 °B), TSS: acid ratio (12.40 and 12.02), sweetness (4.07 and 3.93), flavour (7.87 and 7.93) and appearance (7.93 and 8.00) score.

Evaluation of effect of various strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) and clearer on the sensory attributes orange wine (Citrus sinensis) RESUMEN En este trabajo se evaluó el efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) sobre los atributos sensoriales del vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el de naranja con la levadura K1-V1116 fue el que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial. Palabras clave: vino de naranja criolla, levaduras, clarificantes, atributos sensoriales. ABSTRACT In this Wort was evaluated the effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel. Key words: Orange wines, strains of yeast, sensorial attributes.

Sunflower oil (SFO) is faced with serious oxidation problems during the deep-frying of Chinese Maye, and the search for natural antioxidants has become a focus of scientific research due to the potential toxicity of synthetic antioxidants. In the present study, the Foeniculum vulgare Mill. essential oil (FVEO), tert-butylhydroquinone (TBHQ) were added to SFO for a 30 h deep frying experiment and the results showed that FVEO added to sunflower oil at 1 g/kg was similar to that of TBHQ-0.01 g/kg, and FVEO-1.5 g/kg would promote the oxidation of SFO. FVEO to sunflower oil also prominently restrained the decrease of the sensory properties of the fried product, Chinese Maye, including appearance, taste, flavor and overall acceptance by 24.2%, 20.2%, 46.1% and 56.0% (p < 0.01 or p < 0.05), respectively. The results indicated that FVEO could be used as a natural antioxidant to replace TBHQ in the deep-frying process of SFO, but further research is needed on the key antioxidant constituent of FVEO.

The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W), 85:5:5:5 (W), 70:10:10:10 (W) and 55:15:15:15 (W), respectively. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat flour. Overall acceptability for composite flour biscuits was awarded highest score for W followed by W and W as compared to control biscuits. All biscuits coincided in the range of 'like moderately' to 'like very much' for composite flours biscuits while 'like slightly' to like moderately' for control biscuits. [ABSTRACT FROM AUTHOR]

Stability of bioactive compounds present in a herbal liqueur, as well as its sensory attributes were surveyed during a year- long storage under various conditions. The antioxidant activity, the total content of phenolic and flavonoid compounds, their antioxidant effectiveness, as well as antibacterial and antifungal activity, were found dependent on storage conditions and duration. The storage in the opaque green and transparent white bottles caused statistically significant changes upon 60 and 15 days, respectively. Both decrease of antioxidant activity (≈ 30 %) and total content of phenolic compounds (≈ 7 %) upon one year storage in the original opaque bottles placed in cardboard box was 18 % lower than upon the storage in the white bottles exposed to daylight, while decrease of total flavonoid compounds (≈ 16 %) was 26 % lower. The most prominent changes were observed within the first six month of the storage. During the remaining storage time monitored parameters were found almost constant. Sensory analysis confirmed dynamics of changes that herbal liqueur experienced during the storage [ABSTRACT FROM AUTHOR]

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The probiotic product CĂTINOLACT was prepared from cow milk and medicinal plant extracts - sea-buckthorn and liquorice - using a mixed thermophilic culture of probiotic bacteria ABY 3 provided by the Chr. Hansen company, Copenhagen, Denmark. The probiotic dairy product CĂTINOLACT seeks to combine the favorable effects of probiotic bacteria and the therapeutic virtues of the medicinal plants. The aim of this study was to characterize the probiotic CĂTINOLACT product from a sensorial and rheological point of view. The new product thus obtained was evaluated by panelists (especially the taste, the appearance and the mouthfeel sensation) and the rheological measurements showed that the CĂTINOLACT product is a non-newtonian fluid with time-independent characteristics. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers' demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05). [ABSTRACT FROM AUTHOR]

Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals. [ABSTRACT FROM AUTHOR]

Ayurveda is known for the use of poly-herbal formulations and multi-component therapeutics for the management of health and diseases. Several pharmaceutical companies are manufacturing and marketing different Ayurvedic formulations, prepared as per the classical texts and the regulatory standards. However, on a cursory glance, marked variations are observed amongst the same formulations manufactured by different companies. This raises questions on the quality standards. Drugs or formulations are expected to exert a desired biological activity at particular concentrations of their chemical constituents. The overall aim of drug standardization is to ensure the quality, efficacy and uniformity of the products, in terms of their chemical and biological properties, across the manufactures. In this article, the authors intend to open up a discussion on the need for comprehensive standardization strategies for marketed Ayurveda formulations taking Lodhrasavam (a classical Ayurveda preparation) as an example. Lodhrasavam procured from six reputed Ayurveda drug manufacturers showed significant variations in their sensorial, physico-chemical, chromatographic as well as biological properties. This is a matter of serious concern and need to be addressed effectively to derive better standardization strategies for Ayurvedic formulations., (Copyright © 2018 Transdisciplinary University, Bangalore and World Ayurveda Foundation. Published by Elsevier B.V. All rights reserved.)